Grilled Portuguese sardines
Sardines, rosemary and red chilli come together in this Portuguese seafood — 45 minutes, 4 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 4 steps.
You'll mainly reach for pan and baking dish. At easy difficulty across 4 steps, it's a good one for a busy evening. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Put all of the ingredients, except the sardines, into a bowl and mix together with some seasoning. Pour into a baking dish, add the sardines and toss really well. Cover and chill for a few hours.
- Heat a BBQ or griddle pan until hot.
- Cook the sardines for 4-5 minutes on each side or until really caramelised and charred.
- Put onto a serving plate, drizzle with oil, sprinkle with a little more paprika and squeeze over the lemon wedges.
You'll use: Pan · Baking dish
Watch how it's made
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Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
What to serve with Grilled Portuguese sardines
Tips & common questions
How long does Grilled Portuguese sardines take to make?
About 45 minutes from start to finish — an estimate based on the 4 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Grilled Portuguese sardines via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.