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Baked Mediterranean Sardines with roasted cherry tomatoes, fresh herbs, and onions in a white ceramic baking dish.
Reda

Baked Mediterranean Sardines

Whole sardines roasted with lemon, garlic, and herbs until the skin crackles and the flesh turns buttery - a weeknight dinner that tastes like a coastal vacation.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Sardines
  • 2 lbs fresh whole sardines, cleaned and gutted about 8-12 fish depending on size, patted dry
  • 3 tbsp extra-virgin olive oil divided
  • 1 tsp fine sea salt
  • 0.5 tsp freshly ground black pepper
For the Topping
  • 4 garlic cloves thinly sliced
  • 1 lemon thinly sliced, seeds removed
  • 2 tbsp fresh oregano leaves or 2 tsp dried oregano
  • 2 tbsp capers, drained
  • 0.25 tsp crushed red pepper flakes optional
For Serving
  • 1 loaf crusty bread optional, for sopping up juices
  • 0.25 cup fresh parsley roughly chopped

Equipment

  • Rimmed Baking Sheet
  • Parchment Paper

Method
 

Prep
  1. Position a rack in the upper third of your oven and preheat to 450°F. Line a rimmed baking sheet with parchment paper and brush with 1 tablespoon of the olive oil.
  2. Rinse the sardines and pat completely dry inside and out with paper towels - this is crucial for crispy skin. Lay them in a single layer on the prepared sheet, leaving a little space between each fish. Brush with the remaining 2 tablespoons olive oil and season both sides generously with salt and pepper.
  3. Scatter the sliced garlic, lemon rounds, oregano, and capers evenly over and around the fish. Sprinkle with red pepper flakes if using. The lemons will caramelize and create a pan sauce as they roast.
Roast
  1. Roast for 14-18 minutes, depending on the size of your sardines, until the skin is blistered and golden in spots and the flesh flakes easily when tested with a fork near the backbone. The garlic should be toasted but not burned.
  2. Transfer to a platter, spooning the garlicky lemon-caper drippings from the pan over the top. Scatter with fresh parsley and serve immediately with plenty of crusty bread to soak up the juices.

Notes

Ask your fishmonger to clean and gut the sardines for you - it takes two minutes and saves hassle at home. If you cannot find fresh sardines, this works with high-quality frozen ones; thaw completely and pat extra dry before roasting. For a heartier meal, serve over warm white beans dressed with lemon and olive oil.