Roasted Sardines with Olives, Capers and Parsley

Name: Roasted Sardines with Olives, Capers and Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 baby artichokes; 3/4 pound sunchokes, scrubbed but not peeled; 3 tablespoons canola oil; 1 lemon, halved, plus 1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice; 18 fresh sardines (about 2 ounces each), cleaned and scaled; Salt and freshly ground pepper; 2 garlic cloves, thinly sliced; 3/4 cup green olives, such as Cerignola, pitted and chopped; 3 cups loosely packed flat-leaf parsley leaves; 2 tablespoons chopped oregano; 2 tablespoons capers, drained; 2 serrano chiles, seeded and minced; 4 cups baby arugula (4 ounces); 2 tablespoons extra-virgin olive oil

Servings: persons

6 baby artichokes
3/4 pound sunchokes, scrubbed but not peeled
3 tablespoons canola oil
1 lemon, halved, plus 1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice
18 fresh sardines (about 2 ounces each), cleaned and scaled
Salt and freshly ground pepper
2 garlic cloves, thinly sliced
3/4 cup green olives, such as Cerignola, pitted and chopped
3 cups loosely packed flat-leaf parsley leaves
2 tablespoons chopped oregano
2 tablespoons capers, drained
2 serrano chiles, seeded and minced
4 cups baby arugula (4 ounces)
2 tablespoons extra-virgin olive oil

1
Preheat the oven to 400.
2
Fill a large bowl with water and squeeze the lemon into it.
3
Snap off the green outer leaves of the artichokes until you reach the yellow leaves.
4
Cut off the top third of each artichoke.
5
Using a mandoline or a food processor fitted with the slicing blade, thinly shave the artichokes.
6
Add them to the lemon water.
7
Shave the sunchokes into the lemon water.
8
In a very large ovenproof skillet, heat the canola oil until nearly smoking.
9
Season the sardines lightly with salt and pepper and add them to the skillet.
10
Cook for 3 minutes, then flip the sardines and add the garlic, olives, parsley, oregano, capers, chiles and lemon zest.
11
Transfer the skillet to the oven and roast the sardines for about 5 minutes, or until cooked through.
12
Drain the artichokes and sunchokes and pat dry.
13
Return them to the bowl and add the arugula, olive oil and lemon juice.
14
Season lightly with salt and pepper.
15
Transfer the sardines and salad to plates and serve.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 baby artichokes, 3/4 pound sunchokes, scrubbed but not peeled, 3 tablespoons canola oil, 1 lemon, halved, plus 1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice, and more.

Yes, Roasted Sardines with Olives, Capers and Parsley falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!