Roasted Sardines with Artichoke
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
A Mediterranean-inspired dish featuring crispy roasted sardines paired with tender artichoke hearts, finished with a bright lemon and garlic vinaigrette. Simple, elegant, and bursting with fresh flavors.
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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