Roasted Sardines with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Crispy Mediterranean sardines paired with earthy roasted beetroot, finished with a bright lemon-herb dressing that brings out the natural sweetness of both ingredients.
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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