Oven Baked Sardines

A dry white wine from Santorini goes very well with oven baked sardines. Serve with fresh, crusty bread.

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  • 1 kg of sardines, cleaned
  • salt
  • 5 cloves of garlic
  • 60 gr of parsley
  • 4 tbs of oil
  • juice of 1 lemon
  • 1 tsp  of dried oregano
  • black pepper, freshly ground


Preheat oven to 180° C.

Clean and finely slice the garlic.

Wash the parsley, drain it and chop finely

Sprinkle a little salt on the inside of the sardines and arrange them side by side in an ovenproof dish.

Place the parsley in a bowl with the garlic. Reserve some parsley for garnishing.

Add the oil, lemon juice, a little salt, oregano and pepper to the parsley mixture.

Combine well and pour over the fish, placing a little garlic between the sardines.

Cook in the middle of the oven for half an hour.

Sprinkle with the remaining parsley and serve.


If the sardines haven’t been cleaned, scale them by scraping with the end of a knife, starting at the tail and working towards the head. Be careful not to cut the skin. Remove the heads. Slit open the bellies, remove the innards, the tails and the backbone.
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