Roasted Sardines with Celery
Prep
15 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 makes your kitchen smell absolutely incredible. Fresh sardines are packed with omega 3 fatty acids that are wonderful for your heart, and they're incredibly affordable compared to other fish. The beauty of this recipe is its simplicity: you just roast everything together on a sheet pan with garlic, celery, and fresh herbs, letting the oven do all the work while you relax. The lemon and white wine keep the fish moist and tender, while the thyme and parsley add brightness to every bite. It's the kind of meal that feels special enough for guests but easy enough for a busy Tuesday night.
Ella x
Ingredients
- 1.2 kgfresh sardines(gutted and cleaned)
- 6celery stalks(cut into 3-inch pieces)
- 6 tablespoonsextra virgin olive oil
- 5garlic cloves(thinly sliced)
- 1½fresh lemon(juiced and zested)
- 2 teaspoonsfresh thyme(dried or fresh)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 59 mldry white wine
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the cleaned sardines dry with paper towels and season inside and out with salt and pepper.
Tip: Dry sardines will roast more evenly and develop a better crust.
- 2
Toss the celery pieces with 2 tablespoons of olive oil, half the garlic slices, thyme, and a pinch of salt. Spread on one side of a large roasting pan.
Tip: Cut celery pieces uniformly so they cook at the same rate.
- 3
Roast the celery in the oven for 12 minutes to begin softening, then remove the pan and push the celery to the sides.
Tip: This head start ensures the celery will be tender by the time the sardines finish cooking.
- 4
Arrange the sardines in the center of the pan between the celery. Drizzle sardines with remaining 4 tablespoons olive oil, scatter remaining garlic on top, then sprinkle with lemon zest and red pepper flakes.
Tip: Don't overcrowd the pan; if needed, use two smaller pans for better roasting.
- 5
Pour the white wine into the bottom of the pan (avoiding pouring on the fish), then return to the oven for 18-22 minutes until the sardines are cooked through and the skin is crispy.
Tip: The wine will create steam that helps cook the vegetables while adding flavor.
- 6
Remove from the oven and immediately squeeze fresh lemon juice over everything. Taste and adjust seasonings if needed.
Tip: The bright acidity of lemon complements sardines beautifully.
- 7
Transfer to a serving platter, scatter fresh chopped parsley over the top, and serve warm or at room temperature.
Tip: This dish is wonderful served with crusty bread to soak up the pan juices.
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