Grilled Portuguese sardines marinated in garlic, paprika, lemon and rosemary, then charred over the barbecue until smoky and caramelised. A taste of summer on the coast.
Grilled Portuguese sardines are summer on a plate — fresh sardines marinated in garlic, paprika and lemon, then charred over fierce heat until smoky and caramelised. They're a fixture of Portuguese street festivals, and for good reason. Simple, bold and best eaten with your fingers, they taste of sunshine and the sea.
Prep 15 min
Cook 10 min
Total 25 min
Easy
- 8 Sardines
- 2 tbs Olive Oil
- 3 cloves Garlic
- 1 tbs Paprika
- 1/2 Lemon
- 4 sprigs Rosemary
- 1 Red Chilli
Video
Preparation
- Put all the ingredients except the sardines into a bowl and mix with some seasoning. Pour into a baking dish, add the sardines, and toss really well. Cover and chill for a few hours.
- Heat a barbecue or griddle pan until hot, then cook the sardines for 4–5 minutes on each side until really caramelised and charred. Put onto a plate, drizzle with oil, sprinkle with a little more paprika, and squeeze over the lemon.
Tips from the ZestyPlate Kitchen
- Marinate the sardines for a few hours so they soak up the garlic, paprika and lemon.
- Get the barbecue or griddle screaming hot for proper char and caramelisation.
- Don't move the fish too soon — let a crust form before turning so the skin doesn't tear.
- Finish with a squeeze of lemon and an extra dusting of paprika just before serving.
Frequently Asked Questions
Yes — gutting and scaling gives the cleanest result, though very fresh sardines are sometimes grilled whole. Ask your fishmonger to prepare them.
A hot griddle pan or the oven grill both work well. The barbecue gives the most authentic smoky char, but you'll still get great results indoors.
Make sure the grill is hot and lightly oiled, and don't try to turn the fish until a crust has formed and they release naturally.
Crusty bread, boiled potatoes, a simple salad and plenty of lemon. They're traditionally eaten simply, letting the fish shine.
