Oven-Baked Sardines with Lemony Potatoes
Tender potatoes with lemon, olive oil, and oregano form the perfect base for fresh sardines, which are roasted right on top—soaking up all the zesty juices.
Tender potatoes with lemon, olive oil, and oregano form the perfect base for fresh sardines, which are roasted right on top—soaking up all the zesty juices.
Info
Prep Time:
15mCook Time:
60mDifficulty Level:
Ingredients
Servings: 6
- 8 medium potatoes
- 1 kg (2.2 lbs) fresh sardines or anchovies
- 1 tbsp spicy mustard
- Juice of 2 lemons
- 1 tsp dried oregano
- ½ cup olive oil
- 4–5 cloves garlic, whole
- Salt and freshly ground black pepper, to taste
- Chopped parsley, optional, for serving
Directions
Prepare the Potatoes
Peel the potatoes and cut them into wedges. Place them tightly packed in a baking dish.
Add the garlic, oregano, lemon juice, olive oil, mustard, salt, and pepper. Mix everything thoroughly to coat the potatoes well.
Pour in enough water to reach halfway up the potatoes (about 1 cup).Bake the Potatoes
Preheat your oven to 180°C (350°F), using both the top and bottom heating elements and fan if available.
Roast the potatoes for 40 minutes, or until they are tender when pierced with a fork.Add the Sardines
While the potatoes are baking, clean the sardines:
Remove the heads, pull out the innards, gently scrape off the scales, rinse under running water, and drain well in a colander.
Sprinkle with a little salt and refrigerate until ready to use.Once the potatoes are cooked, place the sardines in a single layer on top. Return the dish to the oven and bake for an additional 15 minutes, until the fish is just cooked and still moist.
Serve
Serve hot, directly from the oven, with the lemony pan juices spooned over.
Optionally, sprinkle with freshly chopped parsley for added color and flavor.
Pair with a rustic Greek salad for a complete Mediterranean meal.
Recipe Tips
Sardines are a great source of fatty acids, such as Omega 3s!