Baked Canned Sardines with Roasted Vegetables Recipe
This Baked Canned Sardines recipe features tender roasted yellow potatoes, carrots, and cherry tomatoes, perfectly complemented by smoked sardines. The dish is vibrant and flavorful with a touch of lemon and garlic, making it a wholesome and easy one-pan meal ideal for a nutritious lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Vegetables
- 1 lb. little yellow potatoes (454 grams)
- 1 medium onion (5-6 ounces or 142-170 grams)
- 4 cloves garlic (about 5 ounces or 142 grams)
- 2 medium carrots
- ½ cup cherry tomatoes
Other Ingredients
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 8-10 ounces smoked sardines, drained (227-283 grams; approximately two cans)
- Salt (optional)
- ¼ teaspoon crushed red pepper (optional, for a bit of heat)
Instructions
- Chop Vegetables: Rinse the potatoes and chop them into ½ to 1 inch dice (1.27-2.54 cm). Chop the carrots and onion into ½ inch dice (1.27 cm). Peel and mince the garlic cloves, and halve the small cherry tomatoes.
- Preheat and Combine: Preheat the oven to 450°F (232°C). In a large mixing bowl, combine the diced potatoes, onion, carrots, cherry tomatoes, minced garlic, crushed red pepper (if using), lemon juice, olive oil, and lemon zest. Season with salt to taste and mix thoroughly to coat all the ingredients.
- Bake Vegetables: Transfer the vegetable mixture into a baking dish and place it on the oven rack about one-third down from the top. Bake uncovered for 40-45 minutes, or until the potatoes are tender and cooked through, stirring halfway if desired for even roasting.
- Roast Sardines: While the vegetables are roasting, drain the canned smoked sardines thoroughly. After the vegetables are tender, arrange the sardines on top of the roasted veggies in the baking dish. Return the dish to the oven for an additional 3-5 minutes to warm and lightly roast the sardines.
- Serve: Remove the baking dish from the oven and allow it to cool for several minutes. Serve warm, enjoying the savory combination of roasted vegetables and smoky sardines.
Notes
- Use smoked sardines for the best flavor; you can substitute fresh sardines but adjust cooking time accordingly.
- Adjust the amount of crushed red pepper to your preferred spice level or omit if you prefer no heat.
- To ensure even cooking, you may stir the veggies halfway through roasting.
- This dish pairs well with a fresh green salad or crusty bread for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
