Baked Sardines in White Wine Tomato Sauce with Garlicky Baguette Crostini

Name: Baked Sardines in White Wine Tomato Sauce with Garlicky Baguette Crostini
Yield: 2-3
Ingredients: 2 (4.4oz) cans Wild Planet Wild Sardines in Extra Virgin Olive Oil; 8 oz Cherry/Grape Tomatoes; 1/4 Red Onion, thinly sliced; 1/4 cup Kalamata Olives; 1 Tbsp Capers; 10 confit Garlic Cloves; 3 Tbsp Garlic confit oil; 1/4 cup White Wine; 1/2 tsp Italian seasoning; 1/2 Lemon, juiced+ zested; 1 Tbsp Parsley, for serving; 2 Garlic heads; 1/2 cup Olive Oil; 1/2 tsp Salt; 2 Thyme sprigs; 1 Rosemary spring; A handful of Black Pepper; 1 Demi Baguette; 2 Tbsp Olive oil; 1 tsp Salt; Black pepper; 1 Garlic clove, for rubbing

Recipe by @vessys_gourmet_kitchen

Dive into the flavors of the Mediterranean with this exquisite baked sardine dish. Our wild sardines take center stage, nestled in a vibrant white wine tomato sauce and baked to perfection. Paired with crispy, garlicky baguette crostini, this recipe transforms sustainable seafood into an elegant appetizer or light main course. The bold flavors and contrasting textures make for a delightful culinary experience that's both nutritious and indulgent.

Baked Sardines in White Wine Tomato Sauce with Garlicky Baguette Crostini

@vessys_gourmet_kitchen

Rated 2.7 stars by 30 users

Ingredients

2 (4.4oz) cans Wild Planet Wild Sardines in Extra Virgin Olive Oil
8 oz Cherry/Grape Tomatoes
1/4 Red Onion, thinly sliced
1/4 cup Kalamata Olives
1 Tbsp Capers
10 confit Garlic Cloves
3 Tbsp Garlic confit oil
1/4 cup White Wine
1/2 tsp Italian seasoning
1/2 Lemon, juiced+ zested
1 Tbsp Parsley, for serving

For the garlic confit: (note: you won’t use it all for one recipe)

2 Garlic heads
1/2 cup Olive Oil
1/2 tsp Salt
2 Thyme sprigs
1 Rosemary spring
A handful of Black Pepper

Baguette crostini

1 Demi Baguette
2 Tbsp Olive oil
1 tsp Salt
Black pepper
1 Garlic clove, for rubbing

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Directions

Preheat oven to 350 F.
Peel and add garlic cloves to a small pot, along with olive oil, salt, pepper, thyme and rosemary; roast for about an hour and a half. (You can prepare this ahead of time and cook garlic confit along another meal on the oven)
Preheat oven to 450.
Add tomatoes, red onion, Kalamata olives, capers, garlic confit, garlic oil, white wine, Italian season, lemon zest + juice to a skillet/pan and roast for about 20 minutes; then add sardines on top on broil for about 5 minutes.
Season baguette crostini with olive oil, salt and pepper and toast on a pan or a griddle; then rub with a garlic clove.
Serve atop crostini or simply dip in and enjoy, the sauce is so full of flavor!