Roasted Sardines with Tomato
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Fresh sardines roasted until crispy and tender, topped with a fragrant tomato compote infused with garlic, olive oil, and fresh herbs. A Mediterranean classic that's simple, elegant, and bursting with flavor.
Ella x
Ingredients
- 1.2 kgfresh sardines(gutted and cleaned)
- 500 gcherry tomatoes(halved)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsfresh basil(torn)
- 1lemon(zest and juice)
- 1red onion(thinly sliced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoondried oregano
Detail level
Instructions
- 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
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
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
While the sardines roast, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat.
- 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
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
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
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.
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