Roasted Sardines with Sweet Potato and Herb Oil
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Crispy roasted sardines paired with caramelized sweet potato cubes, finished with a vibrant garlic and herb-infused olive oil for a restaurant-quality dish that's quick and nutritious.
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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