Baked Sardines With Rosemary Recipes

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BAKED SARDINES WITH ROSEMARY



Baked Sardines with Rosemary image

Number Of Ingredients 6

1 1/2 pounds fresh sardines, smelts, or anchovies, cleaned (see notes)
salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary
1/4 cup olive oil
1/4 cup plain fine dry bread crumbs
1 lemon, cut into wedges

Steps:

  • 1 Place the rack in the center of the oven. Preheat the oven to 400°F. Oil a baking dish large enough to hold the sardines in a single layer. 2 Place the sardines in the dish and sprinkle inside and out with salt, pepper, and rosemary. Drizzle with the oil and sprinkle with bread crumbs. 3 Bake 15 minutes or until the fish are cooked through. Serve with lemon wedges. NOTE: To clean sardines: With a large heavy chef's knife or kitchen shears, cut off the heads. Slit the fish open along the belly and remove the innards. Pull out the backbone. Snip off the fins. Rinse and drain. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

BROILED SARDINES WITH LEMON AND THYME



Broiled Sardines With Lemon and Thyme image

This is a dish that is both humble and elegant, full of flavor, with the glistening silver skin of the sardines crisping in the heat. It's also not fussy in the slightest, which means it could easily serve as the centerpiece of a light weeknight meal, with a large bowl of greens and crusty bread. First, heat the broiler (and with it, a sturdy pan), then stuff the sardines with whole thyme sprigs and sliced lemon. (Seasoned bread crumbs would be another sound addition.) Place the sardines in the pan with a generous slick of olive oil and run them under the broiler for about 5 minutes, without flipping, until the flesh is opaque and the skin is browned. Serve them whole, laid out on a platter, garnished with extra thyme branches and other chopped herbs if you have them. To eat, use a fork to tease away the white meat from the top of the skeleton, then carefully remove the intact skeleton to reveal the bottom filet.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 lemon, thinly sliced, plus lemon wedges for serving
12 or more fresh thyme sprigs, plus chopped fresh thyme for garnish
1 1/2 pounds sardines 8 to 12 large, gutted, with heads on
Salt
Black pepper
3 tablespoons extra virgin olive oil

Steps:

  • Heat the broiler until hot. Move the oven rack as close to the heat source as possible (four to two inches away). Heat a sturdy pan for about 5 minutes.
  • Wrap a lemon slice around each thyme sprig and stuff inside the sardines; sprinkle with salt and pepper. When the pan is hot, remove it from the oven and pour in half of the olive oil, then put the sardines in the pan and drizzle with the remaining oil. Broil for 4 to 5 minutes, then check the sardines; they're ready when they're opaque, the tip of a knife flakes the thickest part easily, and the outside is nicely browned.
  • To serve, carefully remove the sardines with a spatula, sprinkle with more herbs if you like, and pour the pan juices over all. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 420 milligrams, Sugar 0 grams

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