Roasted Sardines with Fennel
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Roasted Sardines with Fennel is a simple dish that brings together fresh sardines and fennel bulbs, roasted with garlic, lemon, olive oil and fresh herbs. The combination of sea salt, black pepper and red pepper flakes adds warmth to the delicate fish. This recipe takes just 15 minutes to prepare and 25 minutes to cook, making it ideal for those seeking a quick yet satisfying meal.
Ella x
Ingredients
- 12fresh sardines(gutted and cleaned)
- 2fennel bulbs(quartered lengthwise)
- 5 tablespoonsolive oil
- 4garlic cloves(thinly sliced)
- 1lemon(zested and juiced)
- 3 tablespoonsfresh fennel fronds(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
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 black pepper.
Tip: Drying the sardines helps them crisp up beautifully during roasting.
- 2
Toss the fennel quarters with 2 tablespoons of olive oil, half the garlic, salt, and pepper. Spread them on a large roasting sheet in a single layer.
Tip: Cut the fennel lengthwise to create flat surfaces that caramelize nicely.
- 3
Roast the fennel for 12-15 minutes until the cut sides turn golden brown and the edges are slightly charred.
- 4
Remove the sheet from the oven and nestle the sardines between the fennel pieces. Drizzle the sardines with remaining 3 tablespoons of olive oil and scatter the remaining garlic on top.
Tip: Arrange sardines so they cook evenly and don't overlap too much.
- 5
Return to the oven and roast for 8-10 minutes until the sardines are cooked through and their skin is crispy and blistered.
Tip: The flesh should flake easily when tested with a fork.
- 6
While the sardines finish cooking, combine the lemon zest, lemon juice, fennel fronds, parsley, and red pepper flakes in a small bowl.
Tip: This fresh herb mixture brightens the rich, oily sardines.
- 7
Transfer the roasted sardines and fennel to a serving platter and drizzle generously with the lemon-herb mixture.
Tip: Serve immediately while everything is hot and the sardines are still crispy.
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