Roasted Sardines with Tomato

Instructions

1. 1

   Preheat your oven to 200°C. Pat the cleaned sardines dry with paper towels and arrange them on a baking sheet lined with parchment paper.

   Tip: Drying the sardines ensures they roast crispy rather than steam.

2. 2

   In a small bowl, combine 3 tablespoons of olive oil with the minced garlic, lemon zest, dried oregano, salt, and black pepper. Brush this mixture generously over both sides of the sardines.

   Tip: Reserve some mixture for the tomato compote if desired.

3. 3

   Roast the sardines in the preheated oven for 12-15 minutes until the flesh is opaque and the skin is lightly crisped. Remove and set aside, keeping warm.

   Tip: Sardines cook quickly, so watch carefully to avoid overcooking.

4. 4

   While the sardines roast, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat.

5. 5

   Add the sliced red onion to the hot oil and sauté for 2 minutes until softened. Stir in the halved cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.

   Tip: The tomatoes should soften but maintain some texture.

6. 6

   Remove the tomato compote from heat and stir in the fresh parsley, basil, and lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.

   Tip: The fresh herbs add brightness and balance the richness of the sardines.

7. 7

   Arrange the roasted sardines on a serving platter and spoon the warm tomato compote over the top, ensuring each sardine gets a generous portion.

8. 8

   Drizzle with any remaining pan juices and serve immediately while warm, optionally garnished with additional fresh basil or parsley.

   Tip: This dish is best enjoyed fresh from the oven and pairs wonderfully with crusty bread or a light salad.