Roasted Sardine in Spicy Tomato Sauce | Kitchenstagram
Roasted Sardine in Spicy Tomato Sauce is a quick, flavour-packed dish that comes together using everyday pantry staples. It works beautifully as a tapas-style appetizer or paired wit roasted potatoes for a satisfying main course. Sardines are one of the most versatile and budget-friendly fish available. During their season, they are plentiful and inexpensive due to their short self life, small bony size and long-standing reputation as a working-class staple, making them an excellent choice for affordable, delicious meals.
Ingredients:
For Roasted Sardine:
1 no. Whole Sardine Fish
1/2 cup Lemon Juice
2 tbsp Olive Oil
1 tbsp Garlic, minced
1 tbsp Red Pepper, minced
1 tbsp Dried Oregano
1 tsp Paprika Powder
1 tbsp Fennel seeds
2 tsp Salt
2 tsp Crushed Black Pepper
For Spicy Tomato Sauce:
1-2 nos. Red Bell pepper
4-5 nos. Tomato
1 tbsp Olive oil
1/2 cup Shallot, finely chopped
1 tbsp Garlic, minced
1 tsp Red Pepper Flake
1 tsp Smoked Paprika powder
8-10 nos. Cherry Tomatoes
1/2 cup Dry White Wine
1 tbsp Fish Sauce
Salt to taste
1 tsp Sugar
1 tbsp Lemon Juice
Preparation:
- Step 1: To clean the fish, trim the fins with sharp knife. Cut the connective tissue holding the gills at the top and bottom of the jaw. Pull the gills out firmly from the head area.
- Step 2: Slit the belly open from the head cavity down to the vent, then scrape out the internal organs with a knife. Make sure to clear out the dark line of blood or kidney residue along the spine. Wash the inside and outside of the fish thoroughly and pat dry.
- Step 3: In a small bowl, combine lemon juice, olive oil, minced garlic clove, minced red pepper, dried oregano and paprika powder, stir to mix and set aside.
- Step 4: Place the cleaned fish in a baking tray. Season the sardine inside and out, with salt and freshly crushed black pepper.
- Step 5: Spread the fennel seeds over the fish and drizzle the olive oil-lemon juice mixture over the fish. Message the fish making sure the mixture dresses the fish inside and out.
- Step 6: Preheat the oven @220°C (425°F). bake the fish for 15-20 minutes until the skin is crisp and the flesh is tender.
- Step 7: For the sauce, char the red bell pepper and tomatoes on direct flame until they are dark or black in colour from all side.
- Step 8: Remove the charred skin of the bell pepper and tomato, chop roughly. Add to the grinder and blend into a smooth puree.
- Step 9: Heat oil in a pot. Add chopped shallot and a pinch of salt, cook until golden brown.
- Step 10: Add minced garlic and sauté for few minutes. Add red pepper flakes and smoked paprika powder and sauté for few minutes.
- Step 11: Add the cherry tomatoes into the pot and sauté for few minutes. Add the white wine into the pot, stirring to scrape up any browned bits from the bottom of the pot.
- Step 12: Add tomato and bell pepper puree, water, fish sauce, salt to taste and sugar, stir to combine. Simmer the sauce for 5-8 minutes or until thickens. Turn off the heat and add lemon juice.
- Step 13: Transfer the sauce in the baking tray and bake for 10-12 minutes, flipping the fish over once.
- Step 14: Serve with steamed rice. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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