• Lunch
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  • Dinner

Sardines with Tomato & Marjoram

  • 10 MINS
    • |
  • 20 MINS
    • |

This recipe comes from the pages of Helena & Vikki Moursellas' new cookbook OPA!

"Whether grilled, baked or cured, sardines are so versatile...We had a few friends who had never eaten them before, so our goal was to make them love them - and this dish did just that!"

 

Sardines with Tomato & Marjoram

Ingredients

  • - 12 x 85g whole sardines, scaled and gutted
  • - 500g cherry tomatoes, on the vine
  • - ¼ bunch marjoram, leaved picked
  • - 1 large lemon, halved, then finely sliced
  • - 1 tsp dried greek oregano
  • -Flaky salt
  • -80ml extra virgin olive oil

Steps

  1. Preheat the oven to 180C. Line a baking tray with baking paper.
  2. Place the sardines on the baking tray in a single row. Scatter the cherry tomatoes, marjoram leaves and lemon slices around the sardines. Sprinkle with the dried oregano, season with salt flakes and drizzle with the olive oil.
  3. Place in the oven and roast for 20 minutes or until just cooked. (You’ll know they’re cooking when the meat comes off the bone when gently pressed.)

You can use fresh oregano leaves if marjoram is not available. Sardines vary in size; smaller ones weighing 85-100g are best for this recipe.

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