Sardine Tapas Sandwich with Salad

Ingredients:

• 6 fresh medium sized sardines
• 1/2 handful of coarse sea salt
• 2 potatoes for baking (for example, Russet)
• 2 red bell peppers
• 1/4 cup olive oil plus 1/4 cup
• 1/8 cup white wine vinegar
• 1/2 onion, thinly sliced ​​into half rings
• 2 cloves of garlic, thinly sliced
• Salsa for serving
• Salt and white pepper

Preparation:

1. Score and gut the sardines (a fishmonger can do this for you). Rinse the fish under cold running water and pat dry with paper towels. Lightly season the sardines with coarse sea salt and refrigerate. Meanwhile, boil 2 potatoes until tender (a knife should slide easily through them). Drain and let cool.
2. Char 2 red bell peppers over an open flame. Place them in a bowl, cover with plastic wrap, and let them sit for about 20 minutes to de-sweat. Remove the wrap and peel and seed the peppers.
   
   Cut the pepper into 8-cm-wide strips and combine in a bowl with 1/4 cup olive oil, 1/8 cup white wine vinegar, onion, and garlic. Season with salt and pepper to taste.
3. Preheat the grill.
   
   Place the sardines on a hot grill. Cut the potatoes in half lengthwise and place them on the grill. When the sardines are cooked on one side, flip them over and turn the potatoes over to create the characteristic grill marks.
   
   Place split Portuguese rolls on each plate, top with 3 sardines, and surround with 3 potato halves and some red pepper salad. For garnish and added flavor, sprinkle on top. fresh salsa, chopped onion rings and garlic and drizzle with the remaining olive oil.
   
   The perfect complement to this grilled salad sandwich is a well-chilled Portuguese wine, Vinho Verde (read the article about wines).