Baked Sardines in Puff Pastry
Flaky puff pastry wraps around tender sardines for a simple yet impressive weeknight dinner. Ready in under an hour, this dish is both elegant and easy.
- Total time
- 40 min
- Servings
- 4
- Calories
- 450
- Protein
- 25g
Ingredients
- 8 whole sardines, cleaned
- 1 sheet puff pastry sheet
- 1 whole lemon
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 large egg
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Thaw puff pastry if frozen, according to package instructions.
- 2
Pat sardines dry with paper towels. Drizzle with 1 tbsp olive oil, sprinkle with salt and pepper, and rub with zest of half the lemon. Let sit for 5 minutes.
- 3
On a lightly floured surface, roll out puff pastry slightly to smooth seams. Cut into 4 equal rectangles. Place 2 sardines on each rectangle, leaving a border.
- 4
Brush edges of pastry with beaten egg. Fold pastry over sardines, pressing edges to seal. Place seam-side down on prepared baking sheet. Brush tops with remaining egg.
- 5
Cut 3 small slits on top of each pastry for steam to escape. Bake until golden brown and puffed, about 20-25 minutes, checking that pastry is deep golden and crisp.
- 6
Let rest for 5 minutes. Serve warm with lemon wedges from the remaining half lemon.
Tools you’ll need
- baking sheet
- parchment paper
- rolling pin
- pastry brush
- knife
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