Sardinhas Assadas
Sardinhas assadas are inseparable from Portuguese summer festivals, especially the Saint Anthony celebrations in June, when Lisbon's streets fill with charcoal smoke and the smell of grilling fish. The tradition comes from centuries of coastal fishing, when fresh sardines were so abundant and cheap that they became the everyday staple of fishing families' meals. Though the dish seems rustic, timing is crucial: sardines must be cooked exactly in their season, usually from May to October, when their fat content peaks and the flesh stays juicy on the grill. The cornbread placed under the fish, a tradition sometimes called migas de sardinha in some regions, turns the dripping fat and juices into a dish of its own.
Charcoal grill, not a pan
Sardines are always cooked over glowing charcoal, the woody smoke essential to the authentic flavor.
Just coarse salt before grilling
The whole, uncleaned fish are generously sprinkled with coarse salt twenty minutes before cooking.
Served on bread, not a plate
A thick slice of cornbread under the fish soaks up the fat and juices dripping during grilling.
Grilled peppers and tomatoes on the side
Colorful bell peppers and whole tomatoes cook on the same grill, forming the traditional, simple, smoky side.
Ingredients 4 servings
- 16 fresh sardines, whole
- Plenty of coarse salt
- 4 thick slices of cornbread
- 4 colorful bell peppers
- 4 small tomatoes
- Olive oil
- 1 lemon, sliced
- Garlic, optional
- Fresh parsley
How to make it
- 1Gently rinse the scales off the sardines under cold running water, leaving the fish whole and uncleaned on the inside.
- 2Sprinkle generously with coarse salt on both sides and let rest for twenty minutes at room temperature.
- 3Light the charcoal and wait until it glows, covered with a layer of white ash.
- 4Place the sardines on the grill and cook three to four minutes per side, until the skin browns and crisps.
- 5Put the whole peppers and tomatoes on the grill at the same time, turning occasionally until they soften and char lightly.
- 6Place the cornbread slices on plates and put the sardines directly on top, letting the fat drip into the bread.
- 7Drizzle with olive oil and lemon juice, serving immediately alongside the grilled vegetables.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
