Roasted Sardines with Cassava
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Crispy roasted sardines paired with golden cassava wedges create a delightful combination of tender fish and starchy crunch. This Portuguese-inspired dish is finished with lemon, garlic, and fresh herbs for a bright, satisfying meal.
Ella x
Ingredients
- 8fresh sardines(cleaned and gutted)
- 1½ poundscassava root(peeled and cut into wedges)
- 6 tablespoonsolive oil
- 5garlic cloves(minced)
- 2lemon(1 for juice, 1 for wedges)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh parsley(chopped)
- 2 sprigsfresh thyme
- ½ teaspoonpaprika
- 1red onion(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly oil them.
Tip: High heat ensures the sardines get crispy skin while staying moist inside.
- 2
Toss the cassava wedges with 3 tablespoons of olive oil, half the minced garlic, salt, pepper, and paprika. Spread in a single layer on one baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and tender.
Tip: Cut cassava wedges to uniform size so they cook evenly.
- 3
While cassava roasts, pat the sardines dry with paper towels. Arrange them on the second baking sheet and drizzle with 2 tablespoons of olive oil.
Tip: Dry fish ensures better browning and crisper skin.
- 4
Combine the remaining garlic with fresh thyme, lemon juice, and 1 tablespoon of olive oil. Rub this mixture inside and over each sardine. Season with salt and pepper.
Tip: Save some herb mixture to sprinkle on top after roasting for brightness.
- 5
Place the sardine sheet in the oven when cassava has roasted for about 10 minutes. Roast sardines for 12-15 minutes until they are cooked through and the skin is golden and slightly crispy.
Tip: Sardines cook quickly, so watch them closely to avoid overcooking.
- 6
Remove both sheets from the oven. Arrange cassava wedges on a serving platter and top with roasted sardines. Scatter red onion slices and fresh parsley over everything.
Tip: Plate while still warm for the best texture and flavor.
- 7
Serve immediately with lemon wedges on the side for squeezing over the fish. Drizzle any pan juices over the dish for added flavor.
Tip: The acidity of fresh lemon brightens the rich fish and balances the earthy cassava.
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