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Sardines a Brasa with Smoked Paprika Potatoes - Image 1

Sardines a Brasa with Smoked Paprika Potatoes

European cuisineMediterranean cuisinePortuguese cuisine
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Sardines a Brasa with Smoked Paprika Potatoes

Sardinhas Assadas

  1. Potato & Starchy Side Dishes

Prep: 10 min • Cook: 15 min. Classic grilled sardines served with rustic boiled potatoes tossed in smoked paprika and a drizzle of olive oil, enhancing the smoky char of the fish with a familiar yet elevated side.

Preparation time
10 min
Cooking time
15 min
Total time
25 min
Servings
4
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

  • 12 pcs fresh sardines(cleaned and gutted)
  • 3 tbsp coarse sea salt
  • 18oz new potatoes(small to medium sized)
  • 2 tsp smoked paprika
  • 4 tbsp olive oil(plus more for serving)

Instructions

Potatoes

  1. Place the new potatoes in a pot and cover with cold water. Add a generous pinch of coarse sea salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
  2. Drain the potatoes thoroughly. While still warm, gently toss them with 2 tablespoons of olive oil and the smoked paprika until evenly coated.

Sardines

  1. Pat the cleaned sardines dry with paper towels. Generously season both sides with coarse sea salt.
  2. Preheat a grill or grill pan to medium-high heat. If using a grill pan, lightly oil it.
  3. Place the sardines on the hot grill. Grill for 3-5 minutes per side, or until the skin is crispy and the fish is cooked through. Be careful not to overcook.

Assembly

  1. Arrange the grilled sardines on a platter alongside the smoked paprika potatoes.
  2. Drizzle the remaining olive oil over the sardines and potatoes.
  3. Serve immediately.

Nutrition

Servings
4
Serving size (imperial)
7 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories380.5 kcal190.3 kcal1,522 kcal
Protein28.1 g14.1 g112.4 g
Fat22.3 g11.2 g89.2 g
Carbs20.5 g10.3 g82 g

Tips

  • Ensure sardines are thoroughly cleaned and patted dry to achieve crispy skin during grilling.
  • Don't overcrowd the grill. Cook sardines in batches if necessary to ensure even cooking and prevent sticking.
  • Serve hot off the grill with a simple side salad and crusty bread to soak up the delicious juices.

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