Roast sardines: seasoned, wrapped, baked, ready

A roasted sardine ready in the blink of an eye, without any processing: find out how to prepare it

A super tasty and economical recipe for fresh sardines, very easy to prepare.

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Gluten Free and Lactose Free, Lactose Free

Preparation: 00:45

Interval: 00:10

TOOLS

1 cutting board(s), 1 baking tray(s), 1 non-metallic bowl(s) (optional), 1 tongs (optional)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients: Roasted Sardines, in Papelote:

– 8 pieces of fresh sardines, flattened, boned

– white wine to taste, to season (or lemon)

– 4 medium potatoes, sliced ​​(see recipe)

– 2 cloves of minced garlic (optional)

– 2 small onions, sliced ​​medium

– 4 tomatoes, cut into medium slices

– 8 tablespoons of olive oil + a little to drizzle on the fish

– Salt to taste

– pepper to taste ^THE

Ingredients TO FINISH

– lemon to taste (drops).

– parsley to taste, chopped. (or coriander)

PREPARATION:

1. Start by cooking the potato (see preparation).
2. Separate other ingredients and utensils from the recipe.
3. Peel and mince the garlic (optional).
4. Wash the lemon to use for the finishing, squeeze a little of the juice to season it (or use white wine).
5. If you have not purchased the sardines already flattened, remove the scales, remove the heads, open them and remove the belly and central spine. Pull out smaller pimples with tweezers. Wash and dry the fish and season it with white wine or lemon juice, chopped garlic (optional), salt and pepper. Set aside on a serving plate.
6. Peel the onion and cut it into medium slices.
7. Wash the tomato, cut it into medium slices (about 3-4 per portion) and, if you prefer, remove the seeds.
8. Finally, wash and dry the coriander or parsley, chop them and set them aside on absorbent paper.
9. Preheat the oven to 200°C.

PREPARATION:

Potatoes – Cooking (do this step before starting pre-preparation):

1. Wash the potatoes well, dry them and, if you prefer, peel them.
2. Cut the potatoes into medium-sized slices, try to make an even cut so that they cook evenly.
3. Place the slices inside a plastic bag or non-metallic bowl and season with a little salt.
4. Seal the bag or cover the bowl: If using the bag, poke a hole to let the steam escape.
5. Place them in the microwave and cook them for about 7 minutes until they are soft but still tender: remember that they will finish cooking in the oven. This time can vary depending on the power of the microwave, so it is important that from 5 minutes onwards you check the cooking so that they do not overcook.
6. Continue pre-preparation (step 2).

Roasted Sardines, On Papelote:

1. Cut rectangles of aluminum foil or baking paper approximately 40 cm long (1 per person).
2. Divide the oil in the center of the rectangle and grease the area where you will place the ingredients.
3. First arrange the onion slices, forming a bed and season with a little salt.
4. Then arrange the pre-cooked potato slices.
5. Spread the tomato slices over the top and season them with a little salt, pepper and a drizzle of olive oil.
6. Finally arrange the seasoned sardines and season with another drizzle of oil.
7. Bring the ends of the foil or butter together to form a tall paper or pouch – air must circulate for the fish to cook evenly – then roll up the sides so the pouch is well sealed and no steam escapes .
8. Arrange the cards on a baking sheet.
9. Place in the preheated oven at 200°C and cook for about 10 minutes or until the fish is cooked but very juicy.
10. After this time, remove the pan from the oven.

FINALIZATION AND ASSEMBLY:

1. Distribute the postcards with the roasted sardines directly onto the plates and open the bag, being very careful not to burn yourself with the steam that escapes inside.
2. Wrap the paper around the sides of the bag as shown in the photo (this prevents the juices formed during roasting from spreading), but, if you prefer, remove the paper.
3. Cut the lemon and squeeze a few drops directly onto the fish.
4. Top with chopped cilantro or parsley.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.