Roasted Sardines with Radish

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper for easy cleanup.

   Tip: Using parchment paper prevents sticking and makes for quick cleanup.

2. 2

   Pat the cleaned sardines dry with paper towels and place them on the first prepared baking sheet. Drizzle with 2 tablespoons of olive oil, season with half the salt, black pepper, and red pepper flakes. Set aside.

   Tip: Drying the sardines helps them cook evenly and become crispier.

3. 3

   On the second baking sheet, toss the radish halves with 2 tablespoons of olive oil, remaining salt, thyme, and half the minced garlic. Arrange them cut-side down in a single layer.

   Tip: Placing radishes cut-side down creates a caramelized, flavorful surface.

4. 4

   Roast both trays in the oven simultaneously. The radishes will take about 20 minutes until golden and tender, while the sardines need approximately 12-15 minutes until cooked through and crispy.

   Tip: Sardines cook quickly, so keep an eye on them to avoid overcooking.

5. 5

   While everything roasts, prepare the herb drizzle by whisking together the remaining 2 tablespoons of olive oil, lemon juice, lemon zest, remaining garlic, chopped parsley, and shallot in a small bowl.

   Tip: Making the drizzle while cooking saves time and lets flavors meld.

6. 6

   When the sardines are opaque and the radishes are tender with caramelized edges, remove both sheets from the oven.

   Tip: Sardines should flake easily when tested with a fork.

7. 7

   Arrange the roasted radishes on a serving platter, top with the roasted sardines, and drizzle the herb-lemon mixture over everything just before serving.

   Tip: Adding the drizzle just before serving keeps it fresh and vibrant.