Frozen sardines from portugal

Ingredients

1)Batatas ao Murro - Punched Potatoes:

• 5 medium sized potatoes
• thick sea salt
• 5 squares of foil paper

2)Salada de Pimentos Assados - Grilled Peppers Salad:

• 3 organic green bell peppers
• 3 organic red bell peppers
• 1 organic onion sliced very finely
• olive oil
• red wine vinegar
• salt and pepper to taste

3)Sardinhas Grelhadas:

• 12 sardines
• salt
• water

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Preparation

• 1)Batatas ao Murro - Punched Potatoes:
  Place a little salt over each foil then add the potato. Add a bit more slat over the potato then warp it tightly with the foil. Place all foil wrapped potatoes onto an oven safe tray. Place them in the oven at 375 degrees for about 45 minutes or until the fork easily pinches the potato.
• 2)Salada de Pimentos Assados - Grilled Peppers Salad:
  Get the grill going at medium heat. Add all of the peppers over the grill and keep on turning them until all sides are nicely grilled (black skin). In a bowl add the sliced onions. Once peppers are done, remove their skin. Open them up, remove the seeds and cut them into fine slices and add them to the bowl. Add a little Olive oil and vinegar, as well as salt and pepper to taste. Put the bowl in the fridge while preparing to grill the sardines.
• 3)Sardinhas Grelhadas:
  As the sardines have been overnight in salt water, you do not need to add any more salt to them, just make sure to pat dry them nicely. Keep the heat of the grill in medium to low. Grill them for about 2 to 3 minutes per side and carefully turning them every 1 minute. DO NOT OVERCOOK them. As soon as you take them out of the grill generously add good Portuguese olive oil over them.