Baked Sardines with Tomatoes and Oregano
Whole sardines baked gently over tomatoes with oregano and lemon, finished with raw olive oil.
- 800 g sardines
- 400 g cherry tomatoes
- 3 pc garlic
- 2 tsp dried oregano
- 2 tbsp light olive oil
- 2 tbsp extra-virgin olive oil
- 1 pc lemon
- 15 g flat-leaf parsley
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 190°C (170°C fan). Moderate rather than fierce - sardine fats are the reason to eat this and they do not want a grill.
- Step 2
Halve the tomatoes and scatter them in a roasting dish with the sliced garlic, oregano, salt and the light olive oil.
- Step 3
Roast for 10 minutes until the tomatoes begin to slump.
- Step 4
Lay the cleaned sardines over the tomatoes, season, and bake for 12-14 minutes until the flesh comes away from the backbone.
- Step 5
Squeeze over the lemon, scatter with parsley, and drizzle with the raw extra-virgin olive oil at the table.
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