Baked Sardines

I’ve always loved simple, vibrant seafood dishes, and this baked sardines recipe is a weekend favorite. With juicy tomatoes, sweet onions, aromatic garlic, and lemony thyme, every bite sings of the Mediterranean.

Why You’ll Love This Recipe

I adore this recipe because it brings out the rich flavor of sardines without masking them. The tomatoes and onions roast down into a savory, slightly sweet sauce. Garlic and thyme add aromatic depth. It’s effortless yet impressive, and I often serve it with crusty bread or a side salad to soak up the juices.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 kilo medium-sized sardines
about 2 cups pomodori tomatoes, washed and halved
3 medium onions, thickly sliced in rings
6 garlic cloves
4 tablespoons olive oil
1 ½ teaspoons sea salt, divided
freshly ground black pepper
lemon thyme stalks

Directions

1. Preheat the oven to 200 °C (about 390 °F).
2. Clean the sardines: remove heads and guts (if not already done), rinse and pat dry.
3. In a baking dish large enough to hold all sardines in one layer, arrange a base of half the onion rings, tomato halves cut side up, and garlic cloves (whole or lightly crushed).
4. Drizzle half the olive oil over this vegetable layer, sprinkle with ¾ teaspoon sea salt and a few grinds of black pepper, and lay lemon thyme stalks over the tomatoes and onions.
5. Place the sardines over the vegetables, skin side up (or presentation side up), spacing them so they roast evenly.
6. Drizzle the remaining olive oil over the sardines, and sprinkle the rest of the sea salt (¾ teaspoon) and freshly ground black pepper to taste.
7. Scatter a few more thyme stalks on top (and under, if possible) to infuse flavor.
8. Cover the dish loosely with foil and bake for about 15 minutes. Then remove the foil and bake an additional 5–10 minutes until the sardines are cooked through and the vegetables are softened and slightly caramelized.
9. Remove from oven, let rest a few minutes, then serve warm.

Servings and Timing

This recipe yields about 4 servings (assuming 250 g of sardines per person).

• Preparation time: 15 minutes
• Baking time: 20–25 minutes
• Total time: about 35–40 minutes

Variations

• I sometimes add halved cherry tomatoes or bell pepper strips for extra color and sweetness.
• If I want more heat, I include a pinch of red pepper flakes or a thin slice of fresh chili.
• To make it more herbaceous, I may add parsley or oregano leaves on top after baking.
• I also experiment by substituting thyme with rosemary or fresh basil (added after baking).
• For a richer sauce, I drizzle a little white wine or splash of fish stock under the sardines before baking.

Storage/Reheating

I prefer consuming this dish fresh, but if I have leftovers:

• Store in an airtight container in the refrigerator for up to 1–2 days.
• To reheat, I preheat the oven to 180 °C (350 °F), place the sardines and vegetables in a shallow ovenproof dish, cover lightly with foil, and warm for about 10 minutes or until heated through (do not overbend, to avoid drying out the fish).
• I avoid microwaving, as the sardines can become rubbery.

FAQs

What kind of sardines should I use?

I use fresh, medium-sized sardines with firm flesh. If fresh aren’t available, well-brined but not overly salty sardines can work, though flavor and texture will differ slightly.

Do I need to scale and gut the sardines myself?

If your fishmonger can prepare them, that saves effort. But I often clean them myself—removing heads, guts, and rinsing thoroughly—before proceeding.

Can I use canned sardines instead?

I don’t recommend canned sardines for this recipe, as they’re already cooked and may become mushy in the oven. The fresh roast flavor is quite different.

Can I bake this in a different size dish?

Yes, but I ensure all sardines are in a single layer with minimal overlap so they cook evenly. If the dish is wider, I may reduce spacing; if narrower, use two dishes.

What can I serve alongside?

I often serve with crusty bread, steamed rice, roasted potatoes, or a green salad to complement the sardines and soak up the juices.

Can I make this dish ahead?

I prefer assembling up to the point before baking and refrigerating for an hour or two ahead, then baking just before serving. I don’t recommend full baking long ahead since sardines lose texture.

Can I freeze leftovers?

I generally avoid freezing cooked sardines because they tend to lose texture and moisture when thawed.

How do I know the sardines are cooked?

I look for opaque flesh that flakes with a fork and firm texture. The skin may crisp lightly at the edges.

Can I reduce the amount of salt?

Yes. I adjust salt to my taste. If using salted or brined sardines, I might skip or reduce the additional salt in the recipe.

Is it safe to eat sardine bones?

Yes, when baked properly, many small sardine bones soften, and I eat them for calcium and flavor. If you prefer, you can remove larger bones before serving.

Conclusion

This baked sardines recipe feels like home to me—honest, flavorful, and rooted in simplicity. I love how the tomatoes, onions, garlic, and thyme meld into a rustic sauce that highlights the sardines rather than hiding them. It’s a dish I reach for when I want something satisfying and vibrant, without fuss.

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