sardines

Consider this your family&#x27;s new favorite flavor-packed, pantry-friendly pasta dinner. 

Sardine Pasta

capers

lemon

garlic

anchovy

spaghetti

olive oil

red pepper flakes

cherry tomatoes tomatoes

kosher salt,

Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, drain 4 cans sardines. Slice them open and remove and discard the bones. Coarsely chop 2 tablespoons capers. Cut 1/2 medium lemon into wedges. Finely chop 2 garlic cloves and 2 anchovy fillets. 

Add 1 pound spaghetti to the boiling water and cook according to package directions until al dente, about 9 minutes. Meanwhile, start the sauce.

Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add the garlic, anchovies, and 1/4 teaspoon red pepper flakes, and cook, stirring frequently, until the garlic is softened and the anchovies are fragrant, about 2 minutes. Add the capers and cook until they begin to pop, about 1 minute.

Add 2 cans cherry tomatoes and their juices and 1/4 teaspoon kosher salt, stir to combine, and bring to a simmer. Add the sardines, reduce the heat to low, and simmer until the pasta is ready.

Using tongs, transfer the pasta to the sauce. Cook over medium heat and gently toss, adding pasta water 2 tablespoons at a time as needed, until the pasta is well coated and glossy with sauce. Taste and season with salt as needed. Serve immediately with the lemon wedges.

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. 

Broiled Sardines With Lemon And Thyme

lemon, thinly sliced, plus lemon wedges

thyme thyme

Salt

Black pepper

extra virgin olive oil

Broiled Sardines With Lemon and Thyme

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.

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.

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.

Mark Bittman makes fresh sardines, restaurant-style, with crisp skin and smoky flavor. 

Sardines on toast is a nutritious quick and easy meal that can be prepared in a matter of minutes. Make it as fancy as you wish!

Sardines on Toast

bread

tin sardines

Butter

Black Pepper

Lemon juice

Toast the bread in the toaster.

Butter the toast.

Open the sardine tin and drain the oil...

Open the sardine tin and drain the oil or water from the can.

Add sardines to the toast and mash a...

Add sardines to the toast and mash a bit on the top.

Garnish to preference with black pepper and/or a...

Garnish to preference with black pepper and/or a squirt of lemon juice.

This quick and easy version of the classic Sicilian pasta dish comes together in about 20 minutes with ingredients you probably already have in your pantry and fridge. You can pick up anything you're missing at the corner deli.

Pasta With Sardines, Bread Crumbs and Capers

bread crumbs, ideally bread

onion, chopped

black pepper

pasta,

parsley,

Bring a large pot of water to a boil and salt it. Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it’s hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.

Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.

Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.

Mark Bittman makes a Southern Italian dish with ingredients you can find in your pantry. 

Pasta With Sardines

Simply delicious roasted sardines with a garlic herb crust - you can practically eat them with your hands.

Roasted Sardines with Garlic and Herb Crust

mustard

lemon juice lemon

dry oregano

paprika

dry onion flakes

salt

pepper

parsley

Preheat oven at 430 F (220 C) with the fan on.

In a large bowl mix all the ingredients except the fresh parsley and the sardines.

Add the sardines in the bowl and mix gently so that all the sardines are coated.

Grease a pan (or cooking dish) with some olive oil and place the sardines so that they are all in one layer, drizzle any leftover dressing on the fish.

Roast for 15-17 minutes a bit more if they are larger sardines.

Remove, sprinkle with fresh parsley and a squeeze of lemon.

A classic pantry meal, sardine toasts are just the thing to eat when you’re starving and there’s nothing in the house for dinner. If you don’t have tomatoes, just leave them out. With their saline flavor and buttery texture, all sardines need is some good bread and a little crunchy onion to set them off.

Sardine Toasts With Tomato and Sweet Onion

sourdough bread

garlic clove, halved

butter,

tomato,

sardines (6 to 7 ounces), deboned if you like

Extra-virgin olive oil, for drizzling

lemon juice,

Flaky sea salt

basil leaves, torn (optional)

Toast the bread under a broiler (on both sides) or in the toaster.

While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.

Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.

Enjoy this delicious fish dish filled with fresh herbs, lemon juice, and a touch of olive oil.

The Best Sardines Recipe

Canned sardines,

Fresh lemon, juice and zest

Red onion

Fresh herbs, finely chopped

Extra virgin olive oil, optional (Only add olive oil

Dijon mustard

sea salt (Add more according to your tastes)

Add sardines to a medium bowl and flake with a fork into chunky pieces. (See video.)

Add remaining ingredients and stir gently to combine.

Taste and adjust seasonings, if necessary.

This is the BEST Sardines Recipe, especially if you are new to eating them. Enjoy this delicious way to prepare canned sardines that's filled with fresh herbs, lemon juice, and a touch of olive oil. 
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BEST Sardines Recipe - A Delicious Way to Prepare Canned Sardines

This Chilled Tofu with Crunchy Baby Sardines from Andrea Nguyen's newly released bean curd bible, Asian Tofu, is all about textures.  Creamy tofu is topped with crisp fried tiny sardine, fresh shiso, and crunchy toasted sesame seeds.

Andrea Nguyen's Chilled Tofu with Crunchy Baby Sardines Recipe

canola oil

baby sardines

silken tofu

white sesame seeds,

High-quality Japanese soy sauce

 In a small skillet, heat the oil over medium-high heat. Meanwhile, position a mesh strainer over a bowl and have this set up near the stove; you’ll use it to quickly drain the fish.The oil is ready when you drop in a fish and it immediately sizzles. Add all the fish and gently fry, stirring constantly, for about 1 minute, until they are fragrant and crisp. During cooking, they’ll darken, then turn golden. If you like, pick up the skillet toward the end to prevent overcooking.Pour the contents of the skillet into the strainer. Give the strainer a good shake, then transfer the fish to a paper towel–lined plate to further drain and cool. Keep at room temperature if using within hours. Or, transfer to an airtight container and refrigerate for up to a week; return the fish to room temperature before serving.

If using silken tofu, run a knife around the edge of the mold or package and invert onto a plate to unmold. Pour off the excess liquid or use a paper towel to blot it away. If using block tofu, drain it on a dishtowel or double thickness of paper towels placed atop a plate. Cut the silken or block tofu into husky 1-inch-thick dominoes or 2-inch squares. Arrange them on individual dishes or in shallow bowls. If using tofu pudding, scoop up large shards with a metal spoon, putting them into a shallow bowl or individual dishes. Before serving, pour off any whey that gathers.

Top the tofu with some shiso and sesame seeds, and a crown of the fried fish. Serve the seasoned soy sauce on the side. If you have leftover fish, save it for a rice topping.

This 20-minute Instant Pot Spanish Rice With Sardines in Tomato Sauce is nutritious, flavorful, and so easy to throw together!

Instant Pot Spanish Rice With Sardines in Tomato Sauce

3.75 oz King Oscar's Brisling Sardines in Zesty Tomato Sauce

onion, diced (about 1 cup)

garlic cloves, thinly sliced

bell pepper, diced (about 1 cup)

rice

tomatoes

vegetable broth (or chicken broth)

tsp kosher salt

tsp cumin

garlic powder

tsp smoked paprika

tsp chili powder

tsp ground coriander (optional)

Set the Instant Pot to its Sauté&nbsp;mode. When your Instant Pot is hot, add the oil.&nbsp;Then, add the sliced garlic, diced onion, and diced bell pepper. Sauté for 2-3 minutes; stir often to prevent the garlic from burning.&nbsp;

Add the uncooked rice and stir to coat the rice in oil, mixing it well with the onion, garlic, and pepper. Transfer the vegetable broth,&nbsp;crushed tomatoes and chiles, and spices to the Instant Pot. Stir everything well to combine the ingredients.

Turn the&nbsp;Sauté function off by clicking on the Keep Warm/Cancel button.&nbsp;Place and secure/lock the lid on your Instant Pot and ensure that the pressure knob is set to the Sealing position.  

Click on the Manual button and set the Instant Pot to cook, on High Pressure, for 8 minutes. Once the 8 minutes is up and your Instant Pot starts to beep, it will start its natural release process. Let it naturally release for 5 minutes. After 5 minutes, carefully move the pressure knob from sealing to venting for a quick release. Steam will spit out of the valve, so be careful. Once the steam has fully released, it's safe to remove the Instant Pot lid.

Fluff the rice with a fork. Finally, transfer the contents of the brisling sardines in tomato sauce into the Instant Pot. With a large spoon or spatula, break the sardines down into chunks and stir into the rice.

Garnish with freshly chopped parsley and serve.

Turn the humble sardine into a gourmet starter with this jamon-wrapped version.

Jamon-wrapped sardines with harissa and chickpeas

can chickpeas, rinsed, drained

tsp smoked paprika (pimenton)* (see Notes)

tbsp olive oil,

fresh sardines, cleaned (ask your fishmonger to do this)

(320 grams) tomato chutney

harissa

Salad leaves, to serve

Lisbon’s favourite open-air meal is sardinhas grelhadas served with a simple, colourful salad of grilled capsicum, tomato and potato. Sardines are at their best in summer, grilled outside and eaten in the sunshine.

Salt-grilled sardines with Portuguese salad

potatoes, peeled,

tbsp hot smoked paprika (pimenton: see Notes)

red capsicum

yellow capsicum

tomatoes, roughly chopped

red onion, halved, thinly sliced

coriander sprigs

lemon juice

8-12 fresh sardines, cleaned (ask your fishmonger to do this)

lemon, quartered

Whenever I fly, I like to go armed with lunch, as the food in airports tends to be both appalling and expensive. Lately I’ve hitting the road with sandwiches that combine produce with canned fish, like sardines, herring, trout or smoked salmon — all of them high in omega-3 fatty acids, packed with protein and delicious. In some of this week’s sandwiches, I used small whole-wheat English muffins that were lightly toasted. The muffins won’t fall apart, even with a juicy filling like Greek salad, and I like the size. This is inspired by the classic Mediterranean combination of sardines and spinach. I like to use lightly smoked sardines in olive oil for it.

Spinach and Sardine Sandwich

garlic clove, minced

baby spinach

small (3 1/2-inch) whole-wheat English muffin, lightly toasted

Dijon mustard (optional)

mayonnaise

Heat the olive oil in a medium skillet over medium heat, and add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the spinach. Turn up the heat, and wilt the spinach in the water left on the leaves after washing. Season with salt and pepper, and remove from the heat. Drain and press out excess water.

Lightly toast the English muffin. Spread a little mustard if desired over the bottom half and top with the spinach. Lay the sardine fillets over the spinach, and douse with a little lemon juice. If you have a nice ripe in season tomato, lay over the sardines. Spread the top half of the English muffin with mayonnaise, and top the sandwich. Press down and cut in half, or wrap and refrigerate until ready to eat.

Enjoy the taste of the Med with this fresh, wholesome supper using an oily fish that's packed with omega-3 and a good, cheap storecupboard staple

Spanish sardines on toast

red chilli

brown bread

Heat the olive oil in a frying pan, then sizzle the garlic clove and red chilli. Add the lemon zest.

Add the sardines and heat through for a few mins until warm.

Toast the brown bread. Stir the parsley into the sardines, add a squeeze of lemon juice, then divide between the toast and serve.

Easy Grilled Sardines is a simple recipe, great for any day of the year. Light, fresh and delicious. Made in a grill pan or outdoor grill.

Easy Grilled Sardines

300 g fresh sardines, (10.5 oz) cleaned

Gremolata Sauce (Quick and Easy)

dry white wine

Make&nbsp;<a href=https://jernejkitchen.com/recipes/vegetables/gremolata>Gremolata Sauce</a>. Add one tbsp of white wine (optional) to the Gremolata sauce and stir to combine. Set aside until needed.

Place a grill pan over high heat (or use an outdoor grill). Clean the sardines. Using a small knife, gently rub the skin of the sardine until the scales are removed. Then cut open the belly of the fish using the same small knife. Run your thumb along the spine and push out the bloody guts. Rinse the sardines under cold running water. Drain well on a kitchen towel and tap dry. They need to be completely dry for the grilling. Drizzle the sardines with olive oil and gently place them on a hot grill or in a hot grill pan. Grill for 2 - 3 minutes on each side, depending on the size of the fish.

Serve the grilled sardines as soon as possible. Season with salt to taste and drizzle with Gremolata sauce. Add lemon wedges and enjoy.

An affordable way to include oily fish in your diet. Canned sardines are a great source of omega 3 and add oomph to this simple, family pasta dish

Sardine pasta with crunchy parsley crumbs

breadcrumbs

rosemary sprig, leaves

x sardines

passata

sliced black olives

linguine

Heat 1 tsp olive oil in a non-stick frying pan over a low-medium heat. Add the breadcrumbs and cook, stirring, until they start to turn golden. Add another 1 tsp oil and the garlic. Cook, stirring, for a moment, then tip onto a plate and set aside to cool.

Put a large pan of salted water on to boil. Return the frying pan to a medium heat. Add the remaining 1 tsp olive oil with the rosemary and the sardines. Cook for 2-3 mins, gently breaking up the sardines with a wooden spoon. Pour in the passata, add the olives and leave to simmer gently for about 10 mins.

Meanwhile, add the pasta to the boiling water and cook following pack instructions. Stir the parsley and half the Parmesan into the breadcrumbs. Drain the pasta, reserving a little of the cooking water. Add a splash of the water to the tomato sauce until it is thin enough to coat the pasta, then stir in the remaining Parmesan. Toss the pasta in the sauce and serve in bowls, each topped with a handful of the crunchy breadcrumbs.

In addition to celebrating the star, sardines, these open-faced sandwiches should be a celebration of good bread and butter. Choose a dense, dark European-style rye, thinly sliced, or a rustic whole-wheat bread. They look nice open-faced, but they could, of course, be made in a two-slice format.

Sardines on Buttered Brown Bread

dark, dense European-style rye bread

unsalted butter, softened

(4.5-ounce) tin oil-packed sardines

Salt and black pepper

dill

scallions

Arugula,

Cornichons or other pickles,

Lemon wedges,

Lightly toast the bread, then cool to room temperature. Spread each toast generously with butter.

Distribute the sardines among the toasts. (Cut large sardines in half lengthwise; leave small sardines whole.)

Sprinkle each toast lightly with salt and grind pepper directly over the sandwiches. Garnish with chopped dill and slivered scallions.

Top 31 sardines recipes from across the web

The most viewed sardines recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sardine Pasta

Broiled Sardines With Lemon And Thy...

Sardines on Toast

Pasta With Sardines, Bread Crumbs a...

Roasted Sardines with Garlic and He...

Sardine Toasts With Tomato and Swee...

The Best Sardines Recipe

Andrea Nguyen's Chilled Tofu with C...

Instant Pot Spanish Rice With Sardi...

Jamon-wrapped sardines with harissa...

Salt-grilled sardines with Portugue...

Spinach and Sardine Sandwich

Spanish sardines on toast

Easy Grilled Sardines

Sardine pasta with crunchy parsley ...

Sardines on Buttered Brown Bread

Sarde a Beccafico (Sardine Roulades...

Sardine Salad

Pasta With Sardines and Fennel

Healthy sardines on toast

Boulettes de sardines (sardine fish...

Ramen Noodles with Sardines

Portuguese Grilled Sardines

Braised Saury Stew (Kkongchi Jorim)

Canapés With Sardines {Four Ways}

Salade Nicoise with Salmon, Tuna or...

Easy Fried Sardines

Sardine recipe: Mediterranean Sardi...

Grilled harissa sardines with fenne...

Sardine puttanesca

Grilled Portuguese sardines

Top 31 sardines recipes from across the web

The most viewed sardines recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sardine Pasta

Broiled Sardines With Lemon And Thy...

Sardines on Toast

Pasta With Sardines, Bread Crumbs a...

Roasted Sardines with Garlic and He...

Sardine Toasts With Tomato and Swee...

The Best Sardines Recipe

Andrea Nguyen's Chilled Tofu with C...

Instant Pot Spanish Rice With Sardi...

Jamon-wrapped sardines with harissa...

Salt-grilled sardines with Portugue...

Spinach and Sardine Sandwich

Spanish sardines on toast

Easy Grilled Sardines

Sardine pasta with crunchy parsley ...

Sardines on Buttered Brown Bread

Sarde a Beccafico (Sardine Roulades...

Sardine Salad

Pasta With Sardines and Fennel

Healthy sardines on toast

Boulettes de sardines (sardine fish...

Ramen Noodles with Sardines

Portuguese Grilled Sardines

Braised Saury Stew (Kkongchi Jorim)

Canapés With Sardines {Four Ways}

Salade Nicoise with Salmon, Tuna or...

Easy Fried Sardines

Sardine recipe: Mediterranean Sardi...

Grilled harissa sardines with fenne...

Sardine puttanesca

Grilled Portuguese sardines

The most viewed sardines recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine