Roasted Sardines with Brussels Sprouts and Crispy Garlic
Prep
15 mins
Cook
28 mins
Servings
4
Difficulty
Easy
Golden-roasted sardines paired with caramelized Brussels sprouts, finished with crispy garlic chips and a bright lemon-herb drizzle for a simple yet elegant Mediterranean-inspired dish.
Ella x
Ingredients
- 12fresh sardines(cleaned and gutted)
- ½ kgbrussels sprouts(halved)
- 6garlic cloves(thinly sliced)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(finely chopped)
- 1 teaspoonfresh thyme(dried also works)
- ¾ teaspoonsea salt
- ½ teaspooncracked black pepper
- ¼ teaspoonred pepper flakes(optional)
- 1lemon zest(from 1 lemon)
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 fish roasts more evenly and develops better browning on the skin.
- 2
On a large baking sheet, toss the Brussels sprout halves with 2 tablespoons of olive oil, salt, and pepper. Spread them cut-side down in a single layer.
Tip: The cut-side down ensures the flat surface caramelizes beautifully.
- 3
Roast the Brussels sprouts for 15 minutes until they begin to turn golden. Remove the sheet from the oven.
Tip: Starting them first gives them a head start to become tender and crispy.
- 4
Arrange the sardines between and around the Brussels sprouts. Drizzle the fish with 2 tablespoons of olive oil and sprinkle with thyme.
Tip: Arranging fish on the same sheet prevents the need for multiple pans.
- 5
Return to the oven and roast for 10-12 minutes until the sardines are cooked through and the flesh flakes easily with a fork.
Tip: The cooking time is brief, so watch carefully to avoid overcooking the delicate fish.
- 6
While the sardines roast, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the sliced garlic and cook, stirring frequently, for 2-3 minutes until golden and crispy.
Tip: Keep the heat moderate to achieve crispy garlic without burning it.
- 7
In a small bowl, whisk together the lemon juice, fresh parsley, lemon zest, and red pepper flakes if using.
Tip: This fresh dressing adds brightness to complement the rich roasted flavors.
- 8
Transfer the roasted sardines and Brussels sprouts to serving plates. Scatter the crispy garlic chips over the top and drizzle with the lemon-herb mixture before serving.
Tip: Add the garlic and dressing just before serving so the garlic stays crispy.
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