Steamed Sardines with Citrus Sauce
Tender sardines steam over sweet onions and garlic, then get dressed with a zesty lemon-orange sauce that cuts right through their richness. It's light, bright and ready in under two hours. Perfect for a healthy weeknight dinner or a Mediterranean-style weekend lunch.
- Prep time
- 60 min
- Cook time
- 35 min
- Total time
- 36 min
- Servings
- 4
- Difficulty
- Easy
Instructions
-
1
Clean the sardines, keeping heads on or removing them as you prefer.
-
2
Place the butter cubes in the bottom of a wide pan, add the onion slices, then arrange the sardines in a single layer on top.
-
3
Scatter the parsley and garlic over the fish, season with salt and pepper, drizzle the olive oil evenly and pour in the water.
-
4
For the sauce, squeeze the lemon and orange and zest both. Blend the juices and zest with the olive oil and fresh thyme.
-
5
Season the sauce with salt and peppercorns, then refrigerate for 30 minutes to rest.
-
6
Pour the rested sauce over the fish and cook over medium heat for about 25 minutes. Serve hot.
-
7
tips
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Ask your fishmonger to clean the sardines — it saves real time.
- Don't stir the pan; sardines are delicate and fall apart easily.
- Make the sauce first so its 30-minute rest overlaps with your prep.
- A lid on the pan keeps the fish moist and helps it steam evenly.
- Zest before juicing — zesting a squeezed lemon is miserable.
- Fresh sardines should smell like the sea, not fishy.
Serving suggestions
- Serve with lemon slices on top and crusty bread to mop up the sauce.
- Pair with a simple green salad and boiled potatoes.
- Spoon over rice or bulgur pilaf for a fuller meal.
Substitutions
- Instead of sardines: small mackerel or anchovies work well.
- Instead of fresh thyme: 1/2 teaspoon dried thyme.
- Instead of butter: all olive oil for a dairy-free version.
Frequently asked questions
Can I use frozen sardines?
Yes, thaw them fully and pat dry before layering in the pan.
Do I need to remove the heads?
It's optional. Heads on hold flavor and look rustic; remove them if you prefer.
How do I know the sardines are done?
The flesh turns opaque and flakes easily off the bone, about 25 minutes over medium heat.
Can I make the citrus sauce ahead?
Yes, it keeps covered in the fridge for up to a day; shake before using.
Reviews and questions
Average rating
– Ratings: 0
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