Roasted Sardines with Cabbage
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Crispy roasted sardines paired with tender caramelized cabbage, finished with a bright lemon and garlic dressing for a simple yet sophisticated Mediterranean-inspired dish.
Ella x
Ingredients
- ¾ kgfresh sardines(cleaned and gutted)
- 1 headgreen cabbage(thinly sliced)
- 6 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsred wine vinegar
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh thyme(chopped)
- ½ teaspoonpaprika
- 2lemon wedges(for serving)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cleaned sardines dry with paper towels and arrange them on a large baking sheet lined with parchment paper.
Tip: Dry sardines will crisp up better during roasting rather than steam.
- 2
In a large bowl, toss the sliced cabbage with 3 tablespoons of olive oil, half the minced garlic, salt, and pepper. Spread the cabbage around the sardines on the baking sheet, leaving space so the fish can roast properly.
Tip: Don't pile the cabbage too thickly or it won't caramelize evenly.
- 3
Drizzle the remaining 3 tablespoons of olive oil over the sardines and sprinkle with fresh thyme, paprika, and remaining garlic. Season with additional salt and pepper to taste.
Tip: Sardines are flavorful on their own, so avoid over-seasoning.
- 4
Roast everything in the preheated oven for 18-22 minutes, stirring the cabbage halfway through, until the sardines are cooked through and skin is crispy, and the cabbage edges are golden brown.
Tip: The sardines are done when the flesh flakes easily with a fork.
- 5
While roasting, whisk together the fresh lemon juice and red wine vinegar in a small bowl to make a quick dressing.
Tip: This acidic dressing brightens the rich flavors of the dish.
- 6
Transfer the roasted sardines and cabbage to a serving platter and drizzle with the lemon vinegar dressing. Serve immediately with fresh lemon wedges on the side.
Tip: Serve while hot to enjoy the crispy texture of the sardines.
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