French🐟 Seafood

Sardinopla: Brittany-Style Baked Sardines

Name: Sardinopla: Brittany-Style Baked Sardines
Total time: 15 min
Yield: 2 servings
Cuisine: French
Ingredients: 5-6 Fresh sardines (gutted, headless); 2-3 tsp Shallots (finely diced); ~3-4 tbsp Butter; ~2 tbsp Lemon juice; 1.5-2 tbsp Dry white wine; to taste Salt; to taste Black pepper; ~2 tbsp Parsley (chopped, for garnish); ~1 Lemon slices (for serving)

⏱ 15 min🍽 Serves 2

Inspired by the coastal bistros of Brittany, France, this simple one-pan dish uses fresh, gutted sardines cooked on a bed of finely diced shallots, butter, dry white wine, and lemon juice. Flash-cooked under a hot broiler, the sardines stay moist, fatty, and full of flavor — a healthy, budget-friendly oily fish recipe that takes almost no prep time.

High-protein

Adapted from a video by French Cooking Academy

How to Cook Fresh Sardines in the Oven (No Smell, 10-Minute Recipe)

Watch on YouTube

Ingredients

Fresh sardines (gutted, headless)About 5-6 sardines5-6
Shallots (finely diced)Must be very finely diced2-3 tsp
ButterCut into small cubes; salted butter is fine~3-4 tbspest.
Lemon juiceA light drizzle, don't drown the fish~2 tbspest.
Dry white wine1.5-2 tbsp
Saltto taste
Black pepperto taste

Steps

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1
Prepare the gutted, headless fresh sardines along with finely diced shallots, small-cubed butter, a lemon, parsley, and white wine.
2
Scatter about 2-3 teaspoons of very finely diced shallots over the bottom of a baking dish.
3
Arrange the sardines head-to-tail alternating direction on top of the shallots, filling the dish, then scatter a few more butter cubes and a little extra shallot over the fish.
4
Drizzle a little lemon juice over the sardines, season with salt and pepper, then pour over about 1.5 to 2 tablespoons of dry white wine.
5
Preheat the oven to 250°C (480°F) using the broiler/top heat setting. Place the dish on a rack positioned close to the top heating element and flash-cook for about 10 minutes, until the shallots start to cook, the butter melts, the wine bubbles, and the sardines turn slightly crisp on top.
6
Remove the baked sardines from the oven, spoon some of the pan juices back over the fish, then garnish with chopped parsley and some pre-cooked crispy shallot bits. Serve with lemon slices if desired.

Sardinopla: Brittany-Style Baked Sardines

Ingredients

Steps

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