Roasted Sardines with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
You're going to love this one, trust me. Roasted sardines with beetroot is my go to when I want something special but don't have much time. The whole thing comes together in under an hour, which makes it perfect for a weeknight dinner. Sardines are packed with omega 3 fatty acids that are wonderful for your heart and brain, plus they're incredibly affordable. What I adore most is how simple it is to make yet feels completely elegant on the plate. The earthy sweetness of the roasted beetroot plays beautifully against the rich fish and bright lemon, and your kitchen will smell absolutely divine.
Ella x
Ingredients
- 12fresh sardines(cleaned and gutted)
- 500 gbeetroot(peeled and cut into 2cm wedges)
- 6 tablespoonsextra virgin olive oil
- 2lemon(zest and juice)
- 3 sprigsfresh thyme
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1red onion(thinly sliced)
- 2 tablespoonsfresh parsley(finely chopped)
Detail level
Instructions
- 1
Preheat oven to 200°C (180°C fan). Toss beetroot wedges with 2 tablespoons olive oil, salt, pepper, and thyme sprigs on a large baking tray. Roast for 20 minutes until tender and caramelized.
Tip: Cut beetroot into uniform sizes so they cook evenly.
- 2
While beetroot roasts, pat sardines dry with paper towels. Arrange them on a separate baking tray and season both sides generously with salt and pepper.
Tip: Dry sardines help them crisp up nicely in the oven.
- 3
In a small bowl, combine minced garlic, lemon zest, remaining 4 tablespoons olive oil, and half the parsley. Set aside for the dressing.
- 4
Once beetroot has 5 minutes remaining, place sardine tray in the oven. Roast sardines for 8-10 minutes until the skin is crispy and flesh is cooked through.
Tip: Watch carefully as sardines cook quickly; overcooked fish becomes dry.
- 5
Remove both trays from the oven. Squeeze lemon juice over the sardines and drizzle the garlic-herb oil over both sardines and beetroot.
- 6
Arrange roasted beetroot on a serving platter and top with sardines. Scatter sliced red onion and remaining fresh parsley over everything.
Tip: Red onion adds a sharp contrast to the sweet beetroot.
- 7
Serve immediately while the sardines are still warm and crispy, with extra lemon wedges on the side.
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