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Grilled Sardines with Escabeche Peppers

Serves 4

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

Cook It

  1. 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.
  2. Heat oven to 350ºF. Season sardines with fleur de sel and roast for 5 minutes.
  3. Place the warm sardines on the olive bread, garnish with the pepper slices, snippets of chive and coriander sprouts.