Roasted Sardines with Fennel
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Crispy whole sardines paired with caramelized fennel bulbs, finished with a bright lemon and herb drizzle. A Mediterranean-inspired dish that's elegant yet simple.
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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