Baked Sardineswith Tomato, Capers and Garlic Confit
- 1 hr 25 min
- Serves 4
- 12 ingredients
15 minutes to prep, 1 hour 10 minutes to cook. A vibrant Mediterranean dish featuring baked sardines, sweet cherry tomatoes, briny capers, and silky garlic confit. The white wine and Italian seasoning deepen the flavor, while crisp baguette crostinis provide the perfect vehicle for the savory sauce.
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Method
Preheat the oven to 350°F (350°F).
Place the peeled garlic cloves in a high‑sided baking dish, season with salt and pepper, drizzle enough olive oil to fully cover them, and bake for 45 minutes until golden brown and tender, creating a garlic confit.
Increase the oven temperature to 450°F (450°F).
In a baking dish combine the cherry tomatoes, thinly sliced red onion, capers, the two tins of sardines, the garlic confit together with its oil, white wine, Italian seasoning, and drizzle a little extra olive oil if needed; bake for 25 minutes.
While the sardines bake, slice the French baguette into crostinis, drizzle with olive oil, and toast or grill until crisp.
Remove the sardines from the oven, squeeze the juice of half a lemon over the dish, and serve immediately with the toasted baguette crostinis.
Tips while you cook
- Prepare garlic confit first
- Place garlic cloves in a dish, cover with olive oil, and bake for 45 minutes before anything else.
- Raise oven temperature before adding sardines
- After the confit, increase the oven to 230 °C (450 °F) prior to baking the sardines and vegetables.
- Toast baguette while sardines bake
- Slice the French baguette and toast or grill the crostinis during the 25‑minute sardine bake.
- Add lemon juice at the end
- Squeeze the juice of half a lemon over the dish after removing it from the oven.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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