The beauty of Portuguese cuisine lies in its simplicity. With a long coastline and a rich history of fishing, Portugal boasts an abundance of seafood. Tinned fish, or conservas, has been a staple in Portuguese households for centuries. During the 19th century, driven by the need for shelf-stable, easy-to-transport, and nutritious food during the great wars, the practice of fish preservation flourished. Advances in canning techniques and seafood products have since blossomed.
In June and July, the streets of Lisbon and towns across Portugal come alive with nightly festivities. The air fills with laughter, drinks, and delicious food as locals and tourists celebrate together. As the sun sets, the scent of grilling sardines wafts through the streets. Locals cook their sardines over open flames and serve them on white bread, which absorbs all the flavorful oils.
Canned sardines are a fantastic alternative to fresh ones. They’re a shelf-stable source of protein, and their small size makes the bones edible! When buying canned sardines, consider what they're packed in—water, canola oil, olive oil, or tomato sauce. For the best flavor, opt for sardines in olive oil. You can use the leftover sardine oil just like regular olive oil—mix it into a vinaigrette or drizzle it on toast.
To complement sardines, grill bell peppers until completely charred, then peel, slice, and toss them in the reserved sardine oil with parsley, lemon zest, and juice. The roasted red peppers add a sweet, smoky flavor, parsley brings an herbaceous note, and lemon cuts through it all.
Pro Tip: Once your bread is golden brown, rub it with a piece of cut garlic to infuse it with delicious garlic flavor. Layer on the sardines, followed by the red pepper mixture, and top with sliced red onions for a tangy crunch. If the red onion is too pungent, soak the slices in ice-cold water for a few minutes to mellow the taste. These toasts will tantalize your taste buds and might even convert non-sardine lovers.
INGREDIENTS
1 medium red pepper
1 can (4.4 ounce) Sardines in olive oil
1 lemon, juiced and zested
3 tablespoons finely chopped fresh parsley
Flaky sea salt, to taste
Freshly ground black pepper, to taste
2 1/2-inch thick slices country bread, gluten-free if desired
1 garlic clove, peeled and halved
1/4 cup thinly sliced red onion
RECIPE
Over a gas stove burner or grill, place red pepper over a medium-high flame to char, rotating the pepper as the sections blacken. Once the pepper has blackened completely, about 20 minutes. Place the pepper in a bowl and cover tightly with plastic wrap to steam. The steam will allow the skin to loosen.
Once pepper is cool enough to touch, remove and discard the charred skin. Cut the pepper in half, and remove the seeds and membranes. Slice the pepper into ½” thick strips and set it aside.
Pour half the sardine oil from the can into the bowl with the roasted peppers. Add lemon juice and zest, parsley, and season with salt and pepper to taste, stir until combined.
Toast bread in a toaster or under the broiler until golden brown, then immediately, rub the cut side of the garlic all over the bread while it is still warm .
Place two sardines on each toast, and top them off with the pepper mixture. Garnish with the thinly sliced red onion and a drizzle of the leftover olive oil mixture.
