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.

• 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

Σαρδέλες στο φούρνο με κρούστα από σκόρδο και μυρωδικά 1


  1. Preheat the oven to 220°C in air mode.
  2. In a deep bowl, combine all the ingredients (except the parsley and sardines) and mix thoroughly.
  3. Add the sardines and gently toss them in the mixture until well-covered.
  4. 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.
  5. Bake for 15-17 minutes, slightly longer if using larger sardines.
  6. The sardines are done when they develop a crispy crust on the surface.
  7. Finish by sprinkling fresh parsley and a dash of lemon juice. You can also add a pinch of dried rosemary for extra flavor.
  8. Serve your baked sardines with cucumber, tomatoes, herbs, and bread. They pair wonderfully with ouzo!

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