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Baked Sardine and Vegetable Casserole with Lemon Recipe

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4.1 from 13 reviews

This Baked Canned Sardines recipe offers a flavorful and nutritious meal combining tender roasted potatoes, carrots, onions, garlic, and cherry tomatoes with smoky canned sardines. The dish is enhanced with lemon juice and zest, olive oil, and optional crushed red pepper for a mild heat, baked to perfection in the oven for a wholesome and easy-to-make meal.

  • Total Time: 55 minutes
  • Yield: 3 servings

Ingredients

Vegetables

  • 1 lb. little yellow potatoes (454 grams)
  • 1 medium onion (5-6 ounces or 142-170 grams)
  • 4 cloves garlic (about 5 grams each, total 20 grams)
  • 2 medium carrots
  • ½ cup cherry tomatoes

Other Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 8-10 ounces smoked sardines, drained (227-283 grams; approximately two cans)
  • Salt (optional, to taste)
  • ¼ teaspoon crushed red pepper (optional, for a bit of heat)

Instructions

  1. Chop the Vegetables: Rinse the potatoes and chop them into ½-1 inch dice (1.27-2.54 cm). Chop the carrots and onion into ½ inch dice (1.27 cm). Peel and mince the garlic cloves and halve the small cherry tomatoes.
  2. Preheat the Oven and Prepare the Mixture: Preheat your oven to 450°F (232°C). In a mixing bowl, combine the diced potatoes, chopped onion, carrots, halved cherry tomatoes, minced garlic, and optional crushed red pepper. Add the lemon juice, olive oil, and lemon zest to the vegetables and mix thoroughly. Season with salt if desired.
  3. Bake the Vegetables: Transfer the vegetable mixture into a baking dish and place the dish on a rack positioned one-third from the top inside the oven. Bake uncovered for 40-45 minutes, or until the potatoes are tender when pierced with a fork.
  4. Roast the Sardines: While the vegetables finish baking, drain the canned sardines well. After the vegetables are tender, remove the baking dish from the oven and evenly place the sardines on top of the roasted vegetable mixture. Return the dish to the oven and roast for an additional 3-5 minutes at 450°F (232°C) until the sardines are heated through.
  5. Serve and Enjoy: Remove the sardine bake from the oven and allow it to cool for several minutes before serving. This dish is best enjoyed warm as a hearty and nutrient-rich meal.

Notes

  • You can adjust the amount of crushed red pepper or omit it entirely based on your heat preference.
  • Use fresh sardines or smoked canned sardines for different flavor profiles.
  • This dish pairs well with a fresh green salad or crusty bread for a complete meal.
  • Ensure the sardines are well drained to prevent excess moisture during roasting.
  • If you prefer softer vegetables, you can bake the vegetable mixture for a few extra minutes before adding the sardines.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://dishiary.com/baked-sardine-and-vegetable-casserole-with-lemon-recipe/