Roasted Sardines with Corn
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and tastes like you've spent hours in the kitchen. Fresh sardines are incredibly affordable and packed with omega 3 fatty acids that are wonderful for your heart and brain. The combination of roasted sardines with sweet corn and aromatic thyme creates something truly special, and the beauty of this dish is its simplicity. Just toss everything on a sheet pan, let the oven do the work, and you'll have a restaurant quality meal that feels both nourishing and indulgent. Your friends will be impressed, I promise.
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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