Baked Sardines with Garlic Crust and Herbs
Sardine is the species of sardine found in Europe, with a large contribution to the diet and trade.
Baked Sardines with Garlic Crust and Herbs
How to Choose Sardines:
- When selecting sardines, ensure that the fish has a mild ocean scent, bright eyes, and taut skin.
- Plan to cook the sardines within 1-2 days of purchase.
- Obtain cleaned sardines from your fishmonger; if not, you’ll need to clean out the entrails and heads and wash them thoroughly.
- Small sardines can be consumed with their bones due to their size, but this is not advisable for small children.
Ingredients
• 1 kg cleaned sardines from Ambracian Gulf-Arta • 1 clove of garlic, finely chopped • 2 teaspoons of mustard • 1 tablespoon of lemon juice • 1 tablespoon of dried oregano, grated • ½ teaspoon of paprika • 1 teaspoon of dried onion flakes • ¼ teaspoon of salt • Freshly ground black pepper • 3 tablespoons of olive oil • 2 teaspoons of freshly chopped parsley
Preparation
- Preheat the oven to 220°C in air mode.
- In a deep bowl, combine all the ingredients (except the parsley and sardines) and mix thoroughly.
- Add the sardines and gently toss them in the mixture until well-covered.
- Grease a baking pan with a small amount of oil and arrange the sardines’ side by side in a single layer. Drizzle any remaining dressing over them.
- Bake for 15-17 minutes, slightly longer if using larger sardines.
- The sardines are done when they develop a crispy crust on the surface.
- Finish by sprinkling fresh parsley and a dash of lemon juice. You can also add a pinch of dried rosemary for extra flavor.
- Serve your baked sardines with cucumber, tomatoes, herbs, and bread. They pair wonderfully with ouzo!
Source: www.olivetomato.com & www.kathimerini.gr