Roasted Sardines with Crispy Herb Potatoes
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Golden, flaky sardines nestled atop a bed of rosemary and garlic roasted potatoes, finished with a bright lemon and olive oil drizzle for a restaurant-quality Mediterranean dinner.
Ella x
Ingredients
- 8fresh sardines(cleaned and gutted)
- ¾ kgwaxy potatoes(cut into 1-inch cubes)
- 6 tablespoonsextra virgin olive oil
- 4fresh rosemary sprigs
- 6garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2fresh lemon(zested and juiced)
- 1red onion(thinly sliced)
- 237 mlcherry tomatoes(halved)
- 3 tablespoonsfresh parsley(chopped)
- ½ teaspoonpaprika
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the cleaned sardines dry with paper towels and set aside on a plate.
Tip: Dry fish ensures better browning and prevents steaming in the oven.
- 2
Toss the diced potatoes with 4 tablespoons of olive oil, minced garlic, rosemary sprigs, salt, paprika, and half the black pepper. Spread in a single layer on a large baking sheet.
Tip: Use a baking sheet with raised edges to prevent oil from dripping.
- 3
Roast the potatoes for 20 minutes, stirring halfway through, until they begin to turn golden and crispy at the edges.
- 4
While potatoes roast, arrange the sliced red onion and halved cherry tomatoes on the sheet around the potatoes, drizzling with remaining olive oil and lemon zest.
Tip: This allows everything to finish cooking together.
- 5
Remove the baking sheet from the oven and nestle the dried sardines among the potatoes and vegetables. Season sardines with remaining salt and black pepper.
Tip: Sardines cook quickly, so add them in the final stage to prevent overcooking.
- 6
Return to the oven for 12-15 minutes until the sardines are opaque and flake easily with a fork.
Tip: Watch carefully—sardines can dry out if roasted too long.
- 7
Drizzle the entire sheet with fresh lemon juice and scatter chopped parsley over the top.
Tip: Fresh lemon juice added after cooking brightens all the flavors.
- 8
Serve immediately, dividing the sardines, potatoes, and vegetables among four plates and spooning any pan juices over the top.
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