Roasted Sardines with Cucumber
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy but comes together in under an hour. Fresh sardines are incredibly affordable and packed with omega 3 fatty acids that are wonderful for your heart and brain. The cool, crisp cucumber provides such a lovely contrast to the warm, savory fish, and that bright dill and lemon juice tie everything together beautifully. It's the kind of simple, elegant meal that makes you feel like you're eating at a Mediterranean restaurant, except you made it yourself in your own kitchen.
Ella x
Ingredients
- ¾ kgfresh sardines(cleaned and gutted)
- 2 mediumcucumber(thinly sliced)
- 5 tablespoonsolive oil
- 3 tablespoonslemon juice
- 3 tablespoonsfresh dill(chopped)
- ½ mediumred onion(thinly sliced)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 59 mlgreek yogurt
Detail level
Instructions
- 1
Preheat oven to 400°F. Pat sardines dry with paper towels and arrange them on a lined baking sheet.
Tip: Drying the fish ensures they roast instead of steam, creating a crispier exterior.
- 2
Drizzle sardines with 3 tablespoons of olive oil and season with minced garlic, sea salt, black pepper, and smoked paprika.
Tip: Don't skip the paprika—it adds a subtle smokiness that complements the fish beautifully.
- 3
Roast in the preheated oven for 20-25 minutes until the skin is crispy and flesh flakes easily with a fork.
- 4
While sardines roast, combine sliced cucumber and red onion in a large bowl.
- 5
In a small bowl, whisk together lemon juice, remaining 2 tablespoons of olive oil, Greek yogurt, and fresh dill until smooth.
Tip: The yogurt adds creaminess and tanginess without being overly heavy.
- 6
Pour the dressing over the cucumber mixture and toss gently to coat evenly. Season with a pinch of salt and pepper.
- 7
Divide the cucumber salad among serving plates and top each portion with roasted sardines.
Tip: Serve immediately while the sardines are still warm for the best contrast of flavors and textures.
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