Baked Sardines with Mediterranean Herbs and Vegetables
Discover how to bake sardines the Mediterranean way! This easy baked sardines recipe combines olive oil, garlic, and vegetables for a crispy, flavorful, and healthy seafood dinner.
Equipment
- 1 Baking tray Line with parchment paper or lightly oil it
- 1 Mixing bowl For marinating the sardines
- 1 Oven Preheated to 200°C (400°F)
- 1 Spatula or tongs To handle sardines carefully
- 1 Knife and cutting board For vegetables and herbs
Ingredients
- 8 fresh sardines cleaned and gutted
- 3 tbsp extra virgin olive oil
- 1 lemon zest + juice
- 2 cloves garlic minced
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tbsp fresh parsley chopped
- 1 small zucchini sliced
- 1 red bell pepper sliced
- 1 red onion cut into wedges
- 1 cup cherry tomatoes
- Optional: sliced potatoes for layering
Instructions
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Prepare the vegetables: Toss zucchini, bell peppers, onions, and cherry tomatoes in olive oil, salt, pepper, and oregano. Spread evenly on the tray and bake for 15 minutes.
- Marinate the sardines: In a bowl, mix olive oil, lemon juice, garlic, paprika, salt, and parsley. Coat the sardines evenly.
- Combine and bake: Arrange the sardines over the roasted vegetables and drizzle any remaining marinade on top. Bake for another 15–18 minutes until golden and crisp.
- Finish and serve: Garnish with fresh parsley and a squeeze of lemon. Serve hot with crusty bread or a side salad.
Notes
Chef’s Tips
- For an extra crispy finish, switch to broil mode for the last 2 minutes.
- Add thin potato slices at the base for a heartier version of this oven baked sardines dish.
- Leftovers? Enjoy cold the next day with a drizzle of lemon and olive oil — they taste even better after resting!