Roasted Sardines with Spinach
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Crispy roasted sardines nestled on a bed of garlicky wilted spinach with lemon and olive oil, a simple yet elegant Mediterranean-inspired dish bursting with omega-3s and vibrant flavors.
Ella x
Ingredients
- 8fresh sardines(cleaned and gutted)
- 500 gfresh spinach(roughly chopped)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 1lemon(zest and juice)
- 1red onion(thinly sliced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 150 gcherry tomatoes(halved)
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonchili flakes
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the sardines dry with paper towels and arrange them on a baking tray lined with parchment paper.
Tip: Dry sardines will crisp up better during roasting rather than steam.
- 2
Drizzle the sardines with 2 tablespoons of olive oil and season generously with salt, pepper, and half of the lemon zest. Roast for 12-15 minutes until the skin is golden and crispy.
Tip: Check that the flesh flakes easily with a fork to ensure they're cooked through.
- 3
While the sardines roast, heat the remaining 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and sliced red onion, sautéing for 2 minutes until fragrant.
Tip: Don't let the garlic brown as it will become bitter.
- 4
Add the chopped spinach to the pan in batches, stirring until wilted, about 4-5 minutes total. Season with salt, pepper, and chili flakes.
Tip: The spinach will release moisture, so stir occasionally to evaporate excess liquid.
- 5
Fold the halved cherry tomatoes into the wilted spinach and warm through for 1 minute. Squeeze the lemon juice over the mixture.
Tip: Save a small amount of lemon juice to drizzle over the sardines before serving.
- 6
Distribute the spinach mixture evenly among four serving plates. Top each portion with two roasted sardines and sprinkle with fresh parsley and remaining lemon zest.
Tip: Serve immediately while the sardines are still warm and the spinach is at its peak.
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