Roasted Sardines with Corn
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Crispy Mediterranean roasted sardines paired with charred sweet corn, finished with a bright lemon-herb drizzle for a simple yet elegant seafood dish.
Ella x
Ingredients
- ¾ kgfresh sardines(cleaned and gutted)
- 710 mlfresh corn kernels(or frozen, thawed)
- 6 tbspolive oil
- 4garlic cloves(minced)
- 1fresh lemon(zest and juice)
- 2 tbspfresh thyme(chopped)
- 1red bell pepper(diced)
- ¾ tspsea salt
- ½ tspblack pepper
- ½ tsppaprika
- 3 tbspfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat sardines dry with paper towels and arrange on a large baking sheet lined with parchment paper.
Tip: Drying the fish ensures crispier skin when roasted.
- 2
Drizzle sardines with 3 tablespoons of olive oil and season inside and out with salt, pepper, and paprika. Distribute minced garlic and fresh thyme inside the fish cavities.
- 3
Toss corn kernels and diced red bell pepper in a separate bowl with remaining 3 tablespoons of olive oil, half the lemon zest, salt, and pepper.
Tip: Keep vegetables separate initially to prevent them from steaming the sardines.
- 4
Spread the corn mixture around the sardines on the baking sheet, leaving space for air circulation.
- 5
Roast in the preheated oven for 20-25 minutes until sardine skin is golden and crispy and corn begins to char at the edges.
Tip: Check at 20 minutes; cooking time varies by sardine size.
- 6
Remove from oven and immediately drizzle with fresh lemon juice. Garnish with remaining lemon zest, fresh parsley, and any pan drippings.
Tip: The hot fish will absorb the lemon juice beautifully.
- 7
Divide sardines and corn between serving plates and serve warm.
Tip: This dish is best enjoyed immediately while the sardines are still warm and crispy.
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