Roasted Sardines with Carrot
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to finish. Fresh sardines are packed with omega 3 fatty acids that are wonderful for heart health, and they're incredibly affordable compared to other fish. The sweet roasted carrots balance the richness of the sardines beautifully, while garlic, thyme, and a squeeze of lemon add brightness to every bite. It's the kind of simple, honest cooking that makes you feel like you're doing something good for yourself without any fuss.
Ella x
Ingredients
- 1.2 kgfresh sardines(cleaned and gutted)
- 5 mediumcarrots(cut into 3-inch batons)
- 6 tablespoonsolive oil
- 4garlic cloves(thinly sliced)
- 2 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(cut into wedges)
- ¼ teaspoonred chili flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cleaned sardines dry with paper towels and lightly score the skin in a crosshatch pattern to help them cook evenly.
Tip: Scoring the skin prevents the sardines from curling and helps the heat penetrate more effectively.
- 2
Toss the carrot batons with 3 tablespoons of olive oil, half the sliced garlic, sea salt, and black pepper. Spread them in a single layer on a large baking sheet.
Tip: Use a generous baking sheet so the carrots can roast without overcrowding.
- 3
Roast the carrots in the preheated oven for 12 minutes until they start to soften and caramelize at the edges.
- 4
While carrots are roasting, arrange the sardines on top of the carrots in a circular pattern. Drizzle the remaining olive oil over the sardines.
Tip: If your baking sheet is crowded, you can use two sheets or roast the sardines separately for the last 12 minutes.
- 5
Scatter the remaining garlic slices and fresh thyme sprigs over the sardines. Season with additional salt, pepper, and red chili flakes if desired.
- 6
Return the baking sheet to the oven and roast for 12-15 minutes until the sardines are cooked through and the skin is crispy and golden brown.
Tip: The flesh should flake easily when tested with a fork, and the eyes should turn opaque when fully cooked.
- 7
Remove from the oven and serve immediately on a warm platter with fresh lemon wedges on the side.
Tip: Squeeze fresh lemon juice over the dish just before eating to brighten the flavors.
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