Roasted Sardines with Sweet Potato and Herb Oil
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's a simple weeknight dinner that tastes restaurant quality but comes together in under an hour. I've been making roasted sardines lately because they're incredibly affordable and packed with omega 3s that are so good for your heart and brain. The sweet potatoes caramelize beautifully in the oven while the sardines get crispy, and the herb oil ties everything together with fresh, bright flavors. What I love most is how little prep work there is. You'll have this on the table in no time, impressing everyone at dinner without spending hours in the kitchen.
Ella x
Ingredients
- 12fresh sardines(cleaned and gutted)
- 1½ poundssweet potatoes(cut into 3/4-inch cubes)
- 6 tablespoonsextra virgin olive oil
- 4fresh garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonfresh rosemary(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2fresh lemon(halved)
- 1 teaspoonred pepper flakes
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the cleaned sardines dry with paper towels and arrange them on a large baking sheet lined with parchment paper.
Tip: Dry sardines crisp up beautifully when roasted, so don't skip this step.
- 2
In a bowl, toss the sweet potato cubes with 3 tablespoons of olive oil, salt, and pepper. Spread them on a separate baking sheet in a single layer.
Tip: Use two baking sheets so the sweet potatoes can caramelize without the sardine juices dripping on them.
- 3
Place the sweet potato sheet on the middle oven rack and roast for 15 minutes until they start to soften and develop golden edges.
- 4
While the potatoes roast, prepare the herb oil by whisking together the remaining 3 tablespoons of olive oil, minced garlic, thyme, rosemary, and red pepper flakes in a small bowl.
Tip: Let the herb oil infuse while waiting so the flavors develop.
- 5
After 15 minutes, remove the sweet potatoes and stir them. Place the sardine sheet in the oven on the top rack.
Tip: The higher rack ensures sardines cook quickly without overcooking the potatoes below.
- 6
Roast the sardines for 12-15 minutes until the skin is crispy and the flesh flakes easily. Squeeze fresh lemon juice over them in the last minute of cooking.
Tip: Sardines cook quickly, so watch them carefully to avoid drying them out.
- 7
Remove both sheets from the oven. Drizzle the herb oil over the sardines and arrange them on a serving platter alongside the roasted sweet potatoes.
- 8
Garnish with fresh parsley and additional lemon wedges. Serve immediately while everything is warm and crispy.
Tip: This dish is best enjoyed fresh from the oven when textures are at their peak.
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