Roasted Sardines with Crispy Herb Potatoes
Prep
20 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 tastes like you've spent all day cooking. Fresh sardines are packed with omega 3 fatty acids that are wonderful for your heart and brain, plus they're incredibly affordable and sustainable. The beauty of this recipe is how the crispy herb potatoes soak up all those delicious pan juices while the sardines roast until their skin turns golden and flakes away perfectly. Everything cooks on one sheet pan, which means minimal cleanup and maximum flavor. It's the kind of meal that feels elegant enough to serve guests but simple enough that you'll actually make it on a Tuesday night.
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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