Salt-grilled sardines with Portuguese salad

title="Salt-grilled sardines with Portuguese salad"
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• 0:20 Prep


• 0:35 Cook


• 
  4 Servings


• Capable cooks

Lisbon’s favourite open-air meal is sardinhas grelhadas served with a simple, colourful salad of grilled capsicum, tomato and potato. Sardines are at their best in summer, grilled outside and eaten in the sunshine.

Featured in
Jill Dupleix recipes, Main recipes

Ingredients

• 2 large potatoes, peeled, cut into 2cm pieces


• 1 tablespoon hot smoked paprika (pimenton: see Notes)


• 1/4 cup (60ml) olive oil, plus extra to brush


• 1 red capsicum


• 1 yellow capsicum


• 2 tomatoes, roughly chopped


• 1 red onion, halved, thinly sliced


• Handful of coriander sprigs


• 1 teaspoon lemon juice


• 8-12 fresh sardines, cleaned (ask your fishmonger to do this)


• 1 lemon, quartered

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat the oven to 180C. Cook the potatoes in a pan of simmering salted water for 8-10 minutes until almost tender, then drain well.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Toss potatoes with paprika and 1 tablespoon oil. Season and spread on a large lined baking tray, then roast for 20 minutes or until golden.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile, heat a chargrill pan or barbecue on medium-high heat. Brush the capsicums with a little extra olive oil and grill or barbecue for 4-5 minutes, turning, until the skin blisters. Set aside in a bowl and cover in plastic wrap. When cool enough to handle, peel and cut into strips.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Place in a bowl with the cooked potatoes, then toss with tomatoes, onion, coriander, lemon juice and remaining 2 tablespoons oil. Season with salt and pepper.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Increase the chargrill pan or barbecue heat to high. Brush the sardines and the grill with a little more oil to help prevent sticking. Sprinkle the sardines with 1 teaspoon sea salt – the soft-flaked variety is best – then cook the sardines for 2-3 minutes each side until the skin is scorched and bubbling.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Divide the sardines among plates, then top with the salad and serve with lemon.
  
  
  

Nutrition

• 1194 kj

  Energy




• 18g

  Fat Total




• 3g

  Saturated Fat





• 13g

  Protein





• 28.15mg

  Sodium




• 5g

  Carbs (sugar)




• 16g

  Carbs (total)

All nutrition values are per serve

Notes

Pimenton is available gourmet food shops and delis.

• Author: Jill Dupleix


• Image credit: Steve Brown


• Publication: Taste.com.au

Source: taste.com.au