Roasted Sardines with Cucumber
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Crispy roasted sardines with a fresh, tangy cucumber salad featuring dill and lemon. A light yet protein-packed Mediterranean-inspired dish that comes together in under an hour.
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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