Arguably the most famous Portuguese dish, chef Joãs Diaz’s grilled sardines were a highlight of my dinner at Ferreira Café, a sophisticated presentation of an iconic dish.
- Red Pepper 1, roasted (preferably over charcoal)
- Olive Oil 8 Tbs
- Sea Salt to taste
- Dried Oregano 1 tsp
- Red Wine Vinegar 1 Tbs
- Sardines 8, cleaned and cut into fillets
- Fleur de Sel to taste
- Olive Bread 4 slices
- Coriander Sprouts 1 tsp
- Chives 1 bunch
- Remove the roasted pepper’s skin and seeds and cut into thin slices. Season with olive oil, sea salt to taste, oregano and vinegar. Set aside.
- Heat oven to 350ºF. Season sardines with fleur de sel and roast for 5 minutes.
- Place the warm sardines on the olive bread, garnish with the pepper slices, snippets of chive and coriander sprouts.