Sardines are the taste of summer. Serve these at room temperature with lots of bread to mop the oil.
12 Sardines, whole or butterflied fillets
1 clove garlic. minced
2 tsp dijon mustard
3 tbsp extra virgin olive oil
1 tbsp dried oregano
1 tbsp lemon juice
1/2 tsp paprika
1/4 tsp salt
fresh parsley to serve
If the sardine are whole, remove the head, run a knife along the gut. Pull out the guts, flatten out the fish, use a sharp knife to run under the back bone and gently remove.
Preheat the oven to 220c fan, line a baking tray with foil and lightly grease.
Whisk the remaining ingredients apart from parsley. dip the fillets into the whisked oil, coat on both sides, place in a s single layer, skin side up on the baking tray. Roast for 7 minutes. remove from the oven. Leave to cool a little and serve warm or at room temperature. Sprinkle with fresh parsley.
Ingredients
- 12 sardines whole or butterflied fillets
- 1 clove garlic minced
- 2 tsp dijon mustard
- 3 tbsp extra virgin olive oil
- 1 tbsp dried oregano
- 1 tbsp lemon juice
- 1/2 tsp paprika
- 1/4 tsp salt
- ginding of black pepper
- fresh parsley to serve
Instructions
- If the sardine are whole, remove the head, run a knife along the gut. Pull out the guts, flatten out the fish, use a sharp knife to run under the back bone and gently remove.
- Preheat the oven to 220c fan, line a baking tray with foil and lightly grease.
- Whisk the remaining ingredients apart from parsley. dip the fillets into the whisked oil, coat on both sides, place in a s single layer, skin side up on the baking tray.
- Roast for 7 minutes. remove from the oven. Leave to cool a little and serve warm or at room temperature. Sprinkle with fresh parsley.