Roasted Sardines with Carrot
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Crispy Mediterranean-style roasted sardines paired with caramelized carrots, garlic, and fresh herbs for a light yet satisfying seafood dish.
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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