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Sardinas al Horno | Crispy Baked Sardines
(0)
20 min
Quick
Gurkerl Küche
Frische Sardinen im Backrohr auf den Punkt gegart: Mit einer herrlich knusprigen Kruste aus Semmelbröseln, feinem Knoblauch, frischer Petersilie und edelsüßem Paprikapulver. In nur 20 Minuten servierfertig – ein authentischer spanischer Klassiker voller mediterranem Aroma!
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Lightly brush an ovenproof baking dish with 1 tbsp of extra virgin olive oil.
Rinse the fresh sardines thoroughly under cold water, pat dry, season inside and out with a little fine salt and ground black pepper, and place them side by side skin side down or fanned out in the prepared dish. Cut one organic lemon into thin slices and place them between the fish.
Crust & baking
For the Spanish herb crust (Picada): Peel the fresh garlic and chop it very finely. Wash the fresh flat-leaf parsley, shake dry, and chop finely. In a bowl, combine the classic breadcrumbs with the chopped garlic, parsley, sweet paprika powder, and the remaining extra virgin olive oil until a slightly moist, crumbly mixture forms.
Chef's tip
For an extra crispy crust, turn on the oven's grill function for the last 2 minutes – keep a close eye on them so the breadcrumbs do not get too dark.
If you like, refine the crumb crust with a little freshly grated organic lemon zest for even more Mediterranean freshness.
Ingredients
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