Luscious, oily sardines love high heat cooking - and roasting is a fantastic hands-off way to impart great flavor for these smaller fish. Drizzle with the lemon herb sauce to be transported to the sunny shores of the Mediterranean. Serve with a crisp white wine to cut the richness of the fish.
Ingredients
6 large whole sardines, gutted and cleaned
5 Tablespoons extra-virgin olive oil, divided
12 ounce bottle lager or pilsner
1 lemon, juice and zest, pared and thinly sliced
1 cup fresh parsley, roughly chopped
2 Tablespoons fresh oregano
kosher salt
freshly ground black pepper
Directions
Preheat the oven to 425°F.
Season the insides and outsides of the
sardines with salt and pepper. Rub with 2 Tablespoons oil and arrange in a
roasting dish or tray; pour the beer around the fish.
Bake until the fish are cooked through and
the skin is golden brown, about 20 minutes.
Meanwhile, stir together the remaining 3
Tablespoons oil with the lemon juice, lemon zest, herbs, ½ tsp salt, and ¼ tsp
black pepper in a serving bowl.
