Roasted Sardines with Cassava
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Fresh sardines are incredibly affordable and packed with omega 3 fatty acids that are wonderful for your heart and brain. Roasted with earthy cassava root, fragrant garlic, and bright lemon, this dish brings together simple ingredients that transform into something really special. The crispy fish paired with the creamy cassava makes for a satisfying meal that feels both nourishing and indulgent at the same time.
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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