Roasted Sardines with Asparagus
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Crispy roasted sardines paired with tender asparagus spears, finished with a zesty lemon garlic drizzle and topped with toasted breadcrumbs for a delightful Mediterranean-inspired dish.
Ella x
Ingredients
- 16fresh sardines(cleaned and gutted)
- ¾ kgfresh asparagus(trimmed)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 1fresh lemon(zested and juiced)
- 118 mlpanko breadcrumbs
- 3 tablespoonsfresh parsley(finely chopped)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cleaned sardines dry with paper towels and lay them on a large baking sheet lined with parchment paper.
Tip: Dry sardines will crisp up better when roasted, so don't skip this step.
- 2
Toss the asparagus spears with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper. Arrange them around the sardines on the baking sheet.
Tip: Cut asparagus to similar lengths for even cooking.
- 3
Brush the sardines with 2 tablespoons of olive oil and season generously with salt, pepper, and red pepper flakes.
- 4
Toast the panko breadcrumbs in a small skillet over medium heat with the remaining 1 tablespoon of olive oil and remaining garlic for 2-3 minutes until golden, stirring frequently. Remove from heat and stir in the lemon zest and chopped parsley.
Tip: Watch the breadcrumbs carefully to prevent burning.
- 5
Roast the sardines and asparagus in the preheated oven for 12-15 minutes until the fish is opaque and cooked through, and the asparagus is tender with slightly caramelized edges.
- 6
Remove from the oven and drizzle everything with fresh lemon juice.
- 7
Generously sprinkle the toasted breadcrumb mixture over the roasted sardines and asparagus just before serving.
Tip: Add the breadcrumbs at the last moment to keep them crispy.
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