This recipe is inspired by the a Portuguese dish, Sardines with boiled potatoes. Since it is also summer, this is also an alternative to the traditional barbecue. But be aware of bones.

• 6-8 fresh sardines, cleaned, heads and tails left on
• Olive oil
• 2 portobello mushrooms
• 1 glove of garlic, crushed
• 2-3 chopped tomatoes
• 1/2 tsp. finely chopped fresh rosemary
• 1 lemon
• Salt and pepper

Preparation of the sardines
Brush the sardines with olive oil and season with salt and pepper. If you are worried about the fish sticking, oil the grate and arrange the fish directly on it. Grill the sardines until the flesh is cooked to flakiness. Remove to a plate and serve at once. Serve with lemon slices.

Preparation of the portobello
Brush the mushrooms on both sides with olive oil and season with salt and pepper. Grill the mushrooms, stem side down. Turn the mushrooms over and grill until tender. Fill each mushroom with chopped tomato, garlic and rosemary. Return the mushrooms to the grill and cook until the stuffing is warmed through.

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