By Mark Bittman
- Total Time
- 20 minutes
- Rating
- 5(283)
- Notes
- Read community notes
This is a dish that is both humble and elegant, full of flavor, with the glistening silver skin of the sardines crisping in the heat. It’s also not fussy in the slightest, which means it could easily serve as the centerpiece of a light weeknight meal, with a large bowl of greens and crusty bread. First, heat the broiler (and with it, a sturdy pan), then stuff the sardines with whole thyme sprigs and sliced lemon. (Seasoned bread crumbs would be another sound addition.) Place the sardines in the pan with a generous slick of olive oil and run them under the broiler for about 5 minutes, without flipping, until the flesh is opaque and the skin is browned. Serve them whole, laid out on a platter, garnished with extra thyme branches and other chopped herbs if you have them. To eat, use a fork to tease away the white meat from the top of the skeleton, then carefully remove the intact skeleton to reveal the bottom filet.
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Ingredients
Yield:4 servings
- 1lemon, thinly sliced, plus lemon wedges for serving
- 12or more fresh thyme sprigs, plus chopped fresh thyme for garnish
- 1½pounds sardines 8 to 12 large, gutted, with heads on
- Salt
- Black pepper
- 3tablespoons extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
328 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 35 grams protein; 479 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the broiler until hot. Move the oven rack as close to the heat source as possible (four to two inches away). Heat a sturdy pan for about 5 minutes.
Step
2
Wrap a lemon slice around each thyme sprig and stuff inside the sardines; sprinkle with salt and pepper. When the pan is hot, remove it from the oven and pour in half of the olive oil, then put the sardines in the pan and drizzle with the remaining oil. Broil for 4 to 5 minutes, then check the sardines; they’re ready when they’re opaque, the tip of a knife flakes the thickest part easily, and the outside is nicely browned.
Step
3
To serve, carefully remove the sardines with a spatula, sprinkle with more herbs if you like, and pour the pan juices over all. Serve with lemon wedges.
Ratings
5
out of 5
283
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Cooking Notes
Michael
This is the way I broil all fish. The pan gets so hot the fish cooks from both sides. A fillet that would take 5 minutes per side cooks in 7 minutes. And the skin is wonderfully crisp.
Coralia
Easy, easy to broil the sardines on this way! I added some rosemary though.
I highly recommend this simple and delicious recipe, you can't avoid licking your fingers.
Uhura
Anyone who says they don't like sardines never had them fresh. The thing that improved this is that I stripped out the spine, dried the skin well, and rubbed salt into the head and tail Japanese "shioyaki" style. Plated on a big leaf of red lettuce, the juices are not wasted and the leaves are a yummy savory salad dressed in the pan juice. Problem is that with no bones to slow you down, you can down SEVERAL of them lickety split.
andreaborn
The lemon-wrapped thyme sprig step seemed too fiddly, so I chopped the lemon fairly small, mixed with the thyme, and stuffed the sardines with that. Mine clearly cooked from both sides but didn't get crisp on the bottom, likely due to overcrowding / pan cooled down too much, but they were still delicious. Served on lemon-dressed arugula, which wilted just the right amount. Heads can be on or off; we did half-and-half as family members preferred. No scaling necessary.
sam
Easy and delish. I cut off the heads and pulled the spines out while cleaning. Broiled just 4 min in a cast iron pan that was almost touching the flame.
Tannie B
Wonderfully fast cooking time, however next time I'll only brush the pan with oil and brush the fish with oil rather than pouring in 3tbsp. There may have been a bit of a fire in the oven after 1 minute of cooking. I turned off the broiler, let it sit for four minutes with the door closed, and then took them out. The end product was very tasty and the subsequent smoke didn't affect the flavor.
DallasSunshine
Can you use canned sardines for this recipe?
Sneadly
I’d never had fresh sardines before. These are really good. And easy. And now I’m gonna broil all fish this way because it’s much faster. This changes things up. Thanks!
Christine
I have a question. What kind of pan? How tall is this pan? I am thinking a jelly roll pan so it can be quite close to the broiler. Is the right? I don’t broil much so want to learn. Thanks.
David W
1. Has anyone tested this with canned sardines? I'd like to have fast pantry version. 2. I assume this method will work with smelt or other small fish. Can anyone confirm or correct me on this?
Stephanie
Paired with linguini w sauteed greens & breadcrumbs. Would absolutely make it again!
Bethany
So fast and delicious. We served in soft taco with pickled onions, radishes and herbs.
sam
Easy and delish. I cut off the heads and pulled the spines out while cleaning. Broiled just 4 min in a cast iron pan that was almost touching the flame.
Tannie B
Wonderfully fast cooking time, however next time I'll only brush the pan with oil and brush the fish with oil rather than pouring in 3tbsp. There may have been a bit of a fire in the oven after 1 minute of cooking. I turned off the broiler, let it sit for four minutes with the door closed, and then took them out. The end product was very tasty and the subsequent smoke didn't affect the flavor.
Evamarie
I found some beautiful sardines at the local fish market today, then found this recipe to prepare them. This was good but I believe my sardines were not large enough. Next time I will get the largest sardines they have. I agree with a previous review, though, who said fresh sardines are amazing. They are!
Christa
Delicious! I have never liked sardines until I had them prepared this way. I will buy sardines every time I see them now.
Uhura
Anyone who says they don't like sardines never had them fresh. The thing that improved this is that I stripped out the spine, dried the skin well, and rubbed salt into the head and tail Japanese "shioyaki" style. Plated on a big leaf of red lettuce, the juices are not wasted and the leaves are a yummy savory salad dressed in the pan juice. Problem is that with no bones to slow you down, you can down SEVERAL of them lickety split.
andreaborn
The lemon-wrapped thyme sprig step seemed too fiddly, so I chopped the lemon fairly small, mixed with the thyme, and stuffed the sardines with that. Mine clearly cooked from both sides but didn't get crisp on the bottom, likely due to overcrowding / pan cooled down too much, but they were still delicious. Served on lemon-dressed arugula, which wilted just the right amount. Heads can be on or off; we did half-and-half as family members preferred. No scaling necessary.
Lisa
Oh, the sardines were so pretty in the market I bought some today, having never cooked them fresh. This was a perfect recipe!
Jordan D
did you remove the scales and the head?
Michael
This is the way I broil all fish. The pan gets so hot the fish cooks from both sides. A fillet that would take 5 minutes per side cooks in 7 minutes. And the skin is wonderfully crisp.
Coralia
Easy, easy to broil the sardines on this way! I added some rosemary though.
I highly recommend this simple and delicious recipe, you can't avoid licking your fingers.
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