Description
Experience the bright flavors of herb-crusted roasted sardines with a crisp topping of garlic and fresh herbs, ready in under 30 minutes.
Ingredients
Scale
- 600 g fresh sardines (about 12 medium sardines)
- 60 g fine breadcrumbs (1/2 cup)
- 15 g flat-leaf parsley, chopped (1/4 cup)
- 10 g fresh oregano or thyme, chopped (2 tbsp)
- 6 cloves garlic, minced (about 24 g)
- 60 ml extra-virgin olive oil (1/4 cup)
- Zest of 1 lemon
- 1–2 tbsp lemon juice (15–30 ml)
- 8 g fine kosher salt (1 1/2 tsp)
- 1/2 tsp black pepper
- Optional: 1/4 tsp red pepper flakes, pinch of fennel pollen
Instructions
- Prepare and dry the sardines by rinsing and patting dry; score each side with a shallow cut, then salt lightly and let sit for 5 minutes.
- In a small bowl, mix breadcrumbs, parsley, oregano, minced garlic, olive oil, lemon zest, and black pepper until it forms a paste.
- Preheat oven to 220°C (425°F) and prepare a wire rack on a rimmed baking sheet before arranging sardines skin-side down.
- Spoon the herb crumb mixture onto each sardine and press gently to adhere; roast for 10–12 minutes, checking for doneness at 63°C (145°F).
- Remove from oven, squeeze fresh lemon juice over the fish, and let rest briefly before serving with lemon wedges and extra-virgin olive oil.
Notes
For an even crisper crust, toast breadcrumbs beforehand. Prep lemon wedges and parsley a day ahead.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 1g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg