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roasted sardines

Roasted Sardines with Pitta Bread and Salad

Jamie Oliver
This recipe for roasted sardines from Jamie Oliver reminds me of holidays in the Algarve.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine 🇬🇧 British
Servings 3
Calories 791 kcal
How Difficult Easy

Ingredients
  

  • 6 Sardines large
  • 1 tsp Fennel seeds
  • 1 Red chilli finely sliced
  • 4 cloves garlic crushed
  • 20 g fresh flat-leaf parsley
  • Olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 Lemon halved
  • 6 Pitta bread
  • 1 bag Mixed salad leaves of your choice
  • 1 Pomegranate halved
  • 100 g Flaked Almonds

Instructions
 

For the Sardines:

  • Preheat your oven to 220°C/Fan 200°C. Take a big roasting tray and place your cleaned sardines in it. Drizzle with olive oil and sprinkle over the fennel seeds.
  • Place the sliced chillies and crushed garlic on top.
  • Squeeze over the juice of half a lemon and spread the chopped parsley over the fish. Put the squeezed lemon half in the tray. Finally, season with salt and freshly ground black pepper.
  • With your hands, gently turn the fish and other ingredients over a couple of times to coat, making sure some of the oil and parsley gets into the body cavities.
  • Roast in the middle of the oven for 10 minutes. They are ready when the skin is crispy and golden.

For the Pitta Breads:

  • Take each pitta bread and sprinkle some cold water over it, shaking off any excess.
  • Place on an oven shelf below the roasting tin for the last 2 minutes of cooking time.
  • Remove and make each pitta into a pocket by opening along one side and gently prising apart.

For the Salad:

  • Heat a dry frying pan and add the flaked almonds. Toast for a couple of minutes, remove and set aside.
  • While the almonds are toasting, put the mixed salad in a serving bowl, take one half of the pomegranate and with a large wooden spoon knock the seeds out of the fruit body over the salad leaves. Remove any white bits of the pomegranate flesh which may come out.
  • Sprinkle over the toasted almond flakes.

For the Salad Dressing:

  • Squeeze the juice from the remaining pomegranate half into a mixing bowl and add three times as much olive oil. Season with salt and freshly ground black pepper
  • Stir well until thoroughly mixed.

Video

Nutrition

Calories: 791kcalCarbohydrates: 95gProtein: 39gFat: 31gSaturated Fat: 2gFiber: 12gSugar: 16g
Keyword fish
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