Charcoal Sardines with Potatoes and Roast Pepper Salad

What you need

• 1.2 kg (2.5 lb) fresh whole sardines, about 16, not gutted or scaled
• 2 tbsp coarse sea salt, plus a pinch for the potatoes and peppers
• 800 g (1.75 lb) small waxy potatoes, unpeeled
• 3 red bell peppers
• 1 clove garlic, finely chopped
• 4 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 4 slices crusty bread, Portuguese corn broa if available

Method

Restated from the original video

1. 1

   Light the charcoal and let it burn for about 30 min, until the coals glow under a coat of grey ash with no flames.

2. 2

   Rinse the sardines under cold water and pat them dry, leaving them whole.

3. 3

   Sprinkle the sardines on both sides with the coarse salt and leave them for 20 min.

4. 4

   Meanwhile, lay the peppers directly on the grill and turn them until blackened all over and soft, 15-20 min. Put them in a covered bowl to steam for 10 min.

5. 5

   Cook the potatoes in boiling water with a pinch of coarse salt until a knife slides in easily, 20-25 min, then drain.

6. 6

   Peel and seed the peppers and tear them into strips. Dress with the garlic, half the olive oil, the vinegar and a pinch of coarse salt.

7. 7

   Clamp the sardines in a hinged wire grill basket and set it over the hot coals.

8. 8

   Grill until the skin chars and blisters and the flesh lifts easily off the backbone, about 5 min per side.

9. 9

   Serve the sardines straight off the grill on the slices of bread, with the potatoes drizzled with the rest of the olive oil and the pepper salad alongside.

Imported from feed.continente.pt. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.