Roasted Sardines with Daikon
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Crispy roasted sardines paired with tender caramelized daikon radish, finished with a tangy citrus glaze and fresh herbs. A light yet satisfying Mediterranean-inspired dish.
Ella x
Ingredients
- 12fresh sardines(cleaned and gutted)
- 1 largedaikon radish(cut into 2-inch batons)
- 5 tablespoonsextra virgin olive oil
- 2lemon(zest and juice)
- 4garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonswhite wine vinegar
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cleaned sardines dry with paper towels and season inside and out with salt and pepper.
Tip: Dry sardines will roast more evenly and develop a crispier skin.
- 2
Toss the daikon batons with 2 tablespoons of olive oil, minced garlic, half the thyme, and a pinch of salt. Spread on one half of a large baking sheet.
Tip: Cutting daikon into uniform batons ensures even cooking.
- 3
Roast the daikon for 12 minutes until it begins to soften and caramelize at the edges.
- 4
While daikon roasts, arrange sardines on the other half of the baking sheet. Drizzle with remaining 3 tablespoons of olive oil and sprinkle with remaining thyme and red pepper flakes.
- 5
Add the sardines to the oven and roast alongside the daikon for 10-12 minutes until the sardines are cooked through and skin is crispy.
Tip: Sardines cook quickly, so watch carefully to avoid overcooking.
- 6
In a small bowl, whisk together lemon juice, lemon zest, and white wine vinegar to create the glaze.
- 7
Remove the baking sheet from the oven and drizzle the lemon-vinegar glaze over both sardines and daikon.
- 8
Garnish with fresh chopped parsley and serve immediately while warm.
Tip: The acidity of the citrus glaze brightens the rich flavors of the roasted sardines.
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