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Golden garlic herb baked sardines on a parchment lined sheet pan with lemon wedges and fresh parsley scattered around

Crispy Baked Sardines with Garlic, Lemon and Fresh Herbs

Fresh sardines butterflied and topped with a garlic, parsley and lemon zest breadcrumb crust, baked until golden and flaky.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 290
Ingredients Method Notes

Ingredients
  

Sardines
  • 8 fresh sardines, cleaned and butterflied whole (about 700 g)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Garlic Herb Topping
  • 4 cloves garlic, minced
  • 1/3 cup fresh parsley, chopped (15 g)
  • 1 lemon zest lemon
  • 1/2 cup panko breadcrumbs (30 g); use gluten-free panko if needed
  • 3 tbsp olive oil plus more for drizzling
  • 1/4 tsp salt
  • 1/4 tsp red pepper flakes optional
For Serving
  • 1 lemon wedges lemon, cut into wedges
  • 1 tbsp fresh parsley, chopped optional garnish

Method
 

Prep the Sardines
  1. Heat the oven to 200C / 400F. Line a rimmed baking sheet with parchment paper.
  2. Rinse sardines under cold water and pat completely dry with paper towels, inside and out.
  3. Open each sardine flat on the sheet, skin side down, and season the flesh with salt and pepper.
Make the Garlic Herb Topping
  1. In a small bowl, mix garlic, parsley, lemon zest, panko, olive oil, salt and red pepper flakes into a coarse, wet crumb.
  2. Spoon the mixture evenly over each sardine fillet, pressing lightly so it sticks.
Bake the Sardines
  1. Drizzle a little extra olive oil over the topped sardines.
  2. Bake for 12 to 15 minutes, until the flesh is opaque and flakes easily with a fork and the topping is golden. Internal temp should read 145F / 63C.
  3. Broil for the last 1 to 2 minutes only if the topping needs more color, watching closely so it doesn't burn.
  4. Serve right away with lemon wedges and extra parsley.

Notes

  • Pat sardines dry with paper towels before adding the topping.
  • Don't skip lining the sheet, sardines release oil as they bake.
  • Broil the last 1-2 minutes only if the topping needs more color.
  • Serve right away, the crumb topping softens as the dish sits.