Roasted Sardines with Cauliflower

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

   Tip: Having your oven at the right temperature ensures the sardines cook quickly and stay moist inside while getting crispy outside.

2. 2

   Toss the cauliflower florets with 4 tablespoons of olive oil, minced garlic, thyme, red pepper flakes, salt, and pepper. Spread them evenly on the prepared baking sheet.

   Tip: Don't crowd the pan - arrange cauliflower in a single layer so it roasts instead of steams.

3. 3

   Roast the cauliflower for 12-15 minutes until the edges begin to turn golden brown and the florets are tender-crisp.

   Tip: Stir the cauliflower halfway through cooking for even browning.

4. 4

   While the cauliflower is roasting, pat the sardines dry with paper towels and season both sides with a pinch of salt and pepper.

   Tip: Drying the sardines helps them develop a better crust during roasting.

5. 5

   Remove the cauliflower from the oven and push it to the sides of the baking sheet, creating space for the sardines in the center.

6. 6

   Brush the sardines with the remaining 2 tablespoons of olive oil and lemon juice. Arrange them in a single layer in the center of the baking sheet among the cauliflower.

   Tip: The sardines should cook at high heat for just 8-10 minutes, so timing their addition is important.

7. 7

   Return the baking sheet to the oven and roast for 8-10 minutes until the sardines are cooked through and slightly crispy on the edges.

   Tip: The sardines are done when the flesh is opaque and flakes easily with a fork.

8. 8

   Remove from the oven and drizzle everything with the remaining olive oil if desired. Garnish with fresh parsley and lemon zest, then serve immediately with crusty bread.

   Tip: Serving immediately ensures the sardines stay crispy and warm.