Sardines with roasted cherry tomatoes and fennel pesto

sardines with roasted cherry tomatoes and fennel pesto

Sardine is the par excellence fish to eat with friends and as a side dish to some ouzo. This very easy and quick recipe will please all palates.

Materials for six servings:

1 kilo of sardines
500 gr. Cherry tomatoes
30 ml extra virgin olive oil
salt, black pepper

For the fennel-parsley pesto

50 gr. fennel
50 gr. parsley
30 gr. pine nuts or walnuts
2 tsp. garlic
40 ml extra virgin olive oil
1 tsp. tablespoons of lemon juice
1 tsp. sweet lemon zest
black pepper


Step 1

Cut the cherry tomatoes in half, put them in the pan and season with salt and pepper to taste. Place the sardine fillets on top and sprinkle with olive oil.

Step 2

Bake the sardines in the lowest position of the oven for 20' at 180°C with the fan.

Step 3

Wash well and dry the fennel and parsley. In the food processor, grind the pine nuts and garlic. Add the finely chopped fennel and parsley, then the olive oil, and beat at high speed for 1'.

Step 4

Transfer the pesto to a bowl, add the lemon juice and zest, and taste for salt and pepper. Add more to taste.

Step 5

When the sardines are cooked, transfer them together with the cherry tomatoes to a serving plate, removing them from the pan with a spatula. While they are still hot, sprinkle them with a few spoonfuls of pesto.

Step 6

Serve the food immediately with the rest of the pesto on the side and the drink of our choice.

Photo: Eva Monohari

READ MORE: Vlita with tomato, olives, cumin and apaki chicken.


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