Roasted Sardines with Artichoke
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Roasted Sardines with Artichoke is a simple dish combining fresh sardines and artichoke hearts, roasted together with garlic, thyme, and a bright lemon and mustard dressing. Ready in under an hour with just 20 minutes preparation and 25 minutes cooking time, this straightforward recipe suits anyone looking for an accessible weeknight meal with Mediterranean flavours.
Ella x
Ingredients
- 12fresh sardines(cleaned and gutted)
- 1 kgartichoke hearts(halved lengthwise)
- 6 tablespoonsextra virgin olive oil
- 4 clovesgarlic(minced)
- 3 tablespoonsfresh lemon juice
- 1 tablespoondijon mustard
- 4fresh thyme sprigs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonred wine vinegar
- 2 tablespoonsfresh parsley(chopped)
- ½ teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the sardines dry with paper towels and season inside and out with salt and pepper.
Tip: Dry sardines ensure crispier skin when roasted.
- 2
Toss the halved artichoke hearts with 3 tablespoons of olive oil, salt, and pepper. Spread them on a large baking sheet in a single layer, cut-side down.
Tip: Placing cut-side down helps them caramelize and become tender.
- 3
Roast the artichokes for 12-15 minutes until they begin to brown and soften, stirring halfway through.
- 4
Push the artichokes to the sides of the baking sheet and arrange the sardines in the center. Drizzle sardines with 1 tablespoon of olive oil and scatter thyme sprigs over them.
- 5
Return the sheet to the oven and roast for another 8-10 minutes until the sardines are cooked through and their skin is crispy.
Tip: Sardines cook quickly, so watch carefully to avoid overcooking.
- 6
While the fish finish cooking, whisk together the remaining 2 tablespoons of olive oil, lemon juice, vinegar, minced garlic, and Dijon mustard in a small bowl. Season with salt and pepper to taste.
Tip: This bright vinaigrette cuts through the richness of the sardines perfectly.
- 7
Transfer the roasted sardines and artichokes to a serving platter. Drizzle the lemon-garlic vinaigrette over everything and garnish with fresh parsley and lemon zest.
- 8
Serve immediately while warm, with crusty bread on the side if desired.
Tip: This dish is best enjoyed fresh from the oven.
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