Sardinhas a Setubal / Portuguese Baked Sardines

Total Time
Prep 15 mins
Cook 20 mins

I am working though posting some recipes from my Portuguese cookbooks, this is adapted from Portuguese cooking by Hilaire Walden. I plan on making this recipe but if you make it before I do, I would appreciate the feedback.

Ingredients Nutrition


  1. Preheat oven to 350°F (175°C)
  2. Brush the fish with half of the olive oil and season with salt and pepper.
  3. Use the rest of the olive oil to grease a shallow oven dish.
  4. Combine the tomatoes, onion, garlic, parsley, dill, a little more salt, pepper and the wine and spread evenly over the bottom of the oven dish. Place the sardines on top of the tomato mixture and spoon a little of the mixture over the sardines.
  5. Bake until fish is cooked (depends on the size of the sardines) between 10-20 minutes.
  6. Serve immediately.


Most Helpful

The Sardines were good. The tomato base had a wonderful flavor with minor modifications. Following on previous comments, I added about a 1 1/2 T of tomato paste and 1/4 t of Frank's hot sauce and subbed chicken broth for the wine. Served the base over Quinua (though rice would have worked well).

EyeGuy March 29, 2009

I must admit, I did change this recipe a bit after reading Kate's review. Instead of the wine I used vegetable stock, and I also added a tsp of tomato paste to the mix. It actually turned out rather well and certainly smelt lovely. I'd never had baked sardines before, and I definately think that this a good recipe to work around.

Kitzy May 01, 2008

I was looking forward to this but was disappointed. I followed the recipe precisely and the result was a very thin sauce which smelled great but tasted too much of wine and lacked body. My fellow diners agreed and so I had leftovers--I tried straining the sauce and reducing it but it still wasn't a flavor we enjoyed.

Chef Kate May 01, 2008

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