Small fish, like sardines, are a nutritional treasure—rich in Omega-3 and calcium. Baking is the best way to preserve their nutrients while avoiding the saturated fats from frying. This recipe from “Saidati Kitchen” is quick, easy, and full of flavor.
Ingredients
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Small sardines: 1 kg (cleaned and washed)
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Olive oil: ¼ cup
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Lemon juice: ¼ cup (fresh)
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Tomatoes: 2 (sliced into rings)
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Onion: 1 medium (sliced into rings)
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Bell pepper: 1 (green or colored, sliced into rings)
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Lemon: 2 (sliced)
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Garlic: 1½ tbsp (finely minced)
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Salt: 1 tsp
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Ground cumin: 1 tbsp
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Dried coriander: 1 tbsp (ground)
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Paprika: 1 tsp
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Chili pepper: 1 (chopped)
Instructions
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Prepare the fish: Clean the small fish thoroughly, removing the heads and innards, then rinse under running water.
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Dry the fish: Pat dry with paper towels—this helps the marinade stick and ensures a slightly crispy texture.
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Make the marinade: In a small bowl, mix garlic, salt, cumin, coriander, paprika, chili, lemon juice, and a little olive oil.
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Marinate the fish: Place the fish in a large bowl, add half the marinade, and gently toss to coat the fish evenly.
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Preheat oven: Set oven to 200°C (390°F).
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Prepare the baking tray: Arrange onion, tomato, and bell pepper rings on the tray to form a base for the fish.
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Season the vegetables: Pour the remaining marinade over the vegetables and toss lightly.
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Layer the fish: Place the fish evenly over the vegetable layer.
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Add finishing touches: Drizzle a little olive oil on top and place lemon slices over the fish.
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Bake: Cover the tray with aluminum foil and bake for 15–20 minutes.
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Crisp the top: Remove the foil and broil for 5–10 minutes until the fish is slightly crispy and golden on top.
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Serve: Enjoy hot with rice (like Sayadiyah rice), fresh bread, tahini salad, and green salad.
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