Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Baked Sardines with Garlic and Oregano

This recipe for Baked Sardines with Garlic and Oregano has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Spanish sardines, a typical lunch on Tuesdays and Fridays in rural parts of Granada. Twice a week the two fish shops or "pescaderias" in Orce village open their doors ready for an influx of locals buying fresh fish. Sardines are brought from the coast and are sold by the kilo. By far the most popular way of cooking sardines in Spain is to bake or grill them. Here we have a very simple recipe for baked sardines in garlic and lots of fresh oregano.

Ingredients for Baked Sardines with Garlic and Oregano

1kg Fresh sardines
6 Garlic cloves, thinly sliced
1 Bunch fresh oregano
Juice of ½ a lemon
Sea salt
Cracked black pepper
Olive oil

How to make Baked Sardines with Garlic and Oregano

  • Preheat the oven to 180°C.
  • Remove the scales from the fish and gut, leaves the heads on.
  • Arrange the sardines on a baking tray, drizzle with olive oil and season well with the salt and pepper.
  • Sprinkle over the sliced garlic and oregano.
  • Bake for 35 minutes.
  • Serve with salad and fresh bread.

Serves 4

Baked Sardines with Garlic and Oregano

Bookmark and Share

Orce Serrano Hams

Published with permission of Orce Serrano Hams