Greek · Lunch
Aegean Baked Sardines
Fresh sardines baked with lemon, garlic, and olive oil on a bed of sliced tomatoes, a simple Aegean island dish.
$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
35gCarbs
5gSugar
4gFiber
680mgSodium
85mgChol
Goes well with
Vinho Verde, Alvarinho, Monção e MelgaçoVinho Verde, Alvarinho, Monção e Melgaço...
local
Assyrtiko, Hatzidakis, SantoriniAssyrtiko, Hatzidakis, Santorini — A ref...
international
Instructions
1
Prep
Slice 4 medium tomatoes thinly and arrange in a medium baking dish. Thinly slice 6 garlic cloves and 2 medium lemons into rounds. Pat 12 gutted and scaled sardines dry with paper towel. Measure out 6 tbsp olive oil, 2 tsp oregano, 20g parsley, 1.5 tsp salt, and 0.5 tsp pepper.
2
Bake 1
Preheat oven to 200°C / 400°F. Scatter garlic slices over tomatoes and drizzle with 2 tbsp olive oil. Lay sardines in a single layer on top, tucking lemon slices between them.
3
Bake 2
Drizzle remaining 4 tbsp olive oil over sardines, season with salt, pepper, and oregano. Bake at 200°C for 18–20 minutes until sardines are cooked through with edges just beginning to colour.
4
Plate
Scatter 20g chopped flat-leaf parsley over the baked sardines and serve directly from the dish with crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 whole fresh sardines
- 4 medium tomatoes
- 6 garlic cloves
- 2 medium lemons
- 90ml (6 tbsp) extra virgin olive oil
- 2 tsp dried oregano
- 20g (small handful) flat-leaf parsley
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 2 crusty breads