23 Best Canned Sardine Recipes That Taste Delicious

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Sardine Spread

Homemade Sardine Spread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘3’, ‘3 portions’]

This Czech sardine spread is a crowd-pleaser! Quick to whip up, your guests will adore it. Just mix sardines, cream cheese, onion, and a dash of lemon juice for a zesty appetizer.

Ingredients

• 3 and 3/4 ounces sardines (canned in vegetable oil)
• 2 and 1/2 ounces cream cheese (natural, e.g. Arla brand)
• 2 teaspoons lemon juice
• 1/2 medium onion (peeled and chopped)
• salt (to your liking)

Instructions

1. Take 2 and 1/2 ounces cream cheese out of the refrigerator about half an hour ahead of time to allow it to come to room temperature. Peel and finely chop 1/2 medium onion. Open a can of 3 and 3/4 ounces sardines, partially drain the oil, and save it for later.
2. Put the sardines, cream cheese, and chopped onion in a bowl. Drizzle with fresh 2 teaspoons lemon juice; watch out for the pits.
3. Mash with a fork until everything comes together. If you want a smoother, less thick spread, add a little more of the oil you skimmed off the sardines earlier.
4. Season with salt to taste, and stir once more.

2. Sardines on Toast

Sardines on Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Make these delicious Sardines on Toast for an easy, quick, and cheap lunch. Or an appetizer that you can serve at any family gathering, or your holiday table.

Ingredients

• ½ loaf French or Italian bread (sliced)
• 1 tablespoon extra virgin olive oil
• 1 clove garlic
• 2 tomatoes
• 1 small red onion (sliced, optional)
• 1 4-ounce can sardines
• 2 tablespoons capers
• ½ lemon (juiced)
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• fresh basil leaves

Instructions

1. Slice the Italian or French bread diagonally into 1/2″ inch slices.
2. Place on a baking sheet, spray or brush with extra virgin olive oil and bake at 400°F (200°C) until they’re golden (takes around 5-7 minutes).
3. Once the toasts are out of the oven, and cool enough to handle. Rub the toasts with the cloves of garlic to give it a garlicky flavor. Set aside.
4. Top the toasts with tomato, onion, sardines, and capers. Drizzle with olive oil and lemon juice. Season with salt and pepper, and garnish with basil.

3. Keto Sardine Cakes

Keto Sardine Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT20M · Yield: 10

These Keto Sardine Cakes are a fantastic way to get some extra protein and omega-3 fatty acids into your diet. They’re perfect for a quick snack or a light meal, and they’re so easy to make.

Ingredients

• 1 can of sardines (mine were packed in water and weighed 84 grams when drained)
• 1 egg
• 1 ½ tbsp of coconut flour
• 1 tbsp of mustard
• 2 tsp of dried parsley
• ¼ cup of chopped green onion
• 1/8 tsp of salt
• 1/4 cup almond flour

Instructions

1. Place all the ingredients in a food processor except for the almond flour. Pulse until all are combined.
2. Roll into small or medium-sized balls and flatten with the palm of your hands. Dip the fish cakes in a small bowl of almond flour. Evenly coat both sides.
3. Cook the fish cakes in a skillet with ghee/butter/etc on low-medium heat turning once.
4. The cakes are done when both sides are golden and crispy.

4. Paleo Sushi

Paleo Sushi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cauliflower rice, lightly steamed
• 4 sheets nori
• 8 oz sashimi-grade tuna or salmon, thinly sliced
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 2 tablespoons coconut aminos (for dipping)
• 1 tablespoon sesame seeds
• 1 teaspoon lemon juice (optional)
• Pinch of sea salt

Instructions

1. 1. Lightly steam the cauliflower rice briefly to soften, then let it cool.
2. 2. Place a nori sheet on a clean surface or bamboo mat and spread a thin layer of cauliflower rice over it.
3. 3. Layer a few strips of fish, plus avocado, cucumber, and carrot along the center of the sheet.
4. 4. Tightly roll the sheet using the mat, sealing the edge with a touch of water if needed.
5. 5. Repeat with remaining sheets; slice each roll into 4–5 pieces (about 16 pieces total).
6. 6. Serve with coconut aminos for dipping; garnish with sesame seeds.

5. Mediterranean Sardine Spread

Sardine recipe: Mediterranean Sardine Spread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT0S · Total: PT15M · Yield: 6

Check out these King Oscar Sardines recipes! We are huge fans of King Oscar sardines and are always looking for new ways to enjoy them.

Ingredients

• 1 (3 3/4 oz) can of sardines in oil, drained
• 1 (4 oz) pkg cream cheese, softened
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1 tsp dried dill weed
• 2 tbsp prepared mustard
• crackers or bagels

Instructions

1. In medium bowl, combine sardines, cream cheese, celery, onion, dill, and mustard. Mix well. Refrigerate, covered for up to two days.
2. To serve, mound in a bowl and surround with crackers or spread on a bagel.

6. Simple Sardine Salad

Simple Sardine Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’, ‘2 servings’]

Enjoy all the benefits of heart-healthy, omega-3 filled wild sardines in this simple sardine salad that packs a flavorful punch!

Ingredients

• 1 can wild sardines in extra virgin olive oil (drained)
• 1 small carrot (minced)
• 2 small ribs of celery (minced)
• 2 tablespoons minced red onion
• 2 tablespoons minced fresh parsley
• 1 tablespoon capers (drained)
• 1 tablespoon dijon mustard
• 1 tablespoon avocado mayonnaise (*see notes for substitutions)
• zest of 1/2 a lemon
• 1 tablespoon lemon juice
• salt and pepper to taste
• Toasted bread
• Crackers
• Bibb lettuce
• Mixed salad greens

Instructions

1. Place drained sardines in a large bowl and mash with a fork.
2. Add remaining ingredients to the bowl, stir until well combined.
3. Serve sardine salad with crackers, on bread as a sandwich, in Bibb lettuce as a wrap or on top of salad greens.

7. Spicy Sardine with Eggs

Spicy Sardine with Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cans sardines in olive oil, drained
• 6 large eggs
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 small red chili or 1/2 teaspoon chili flakes
• 1 cup canned diced tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons chopped parsley, for garnish

Instructions

1. 1. Heat olive oil in a skillet over medium heat; sauté onion until translucent.
2. 2. Add garlic and chili; cook 1 minute until fragrant.
3. 3. Stir in tomatoes and simmer 5 minutes to reduce slightly.
4. 4. Gently fold in sardines, breaking into chunks; simmer 2 minutes to warm through.
5. 5. Beat eggs; pour into skillet and scramble gently until just set.
6. 6. Season with salt and pepper; garnish with parsley; serve with bread if desired.

8. Mediterranean Garlic and Herb Crusted Roasted Sardines

Roasted Sardines with Garlic and Herb Crust is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

Simply delicious roasted sardines with a garlic herb crust – you can practically eat them with your hands.

Ingredients

• 1 pound fresh sardines cleaned, rinsed and patted dry
• 1 garlic clove minced
• 2 teaspoons French mustard
• 1 tablespoon lemon juice plus extra lemon for serving
• 1 tablespoon dry oregano
• ½ teaspoon paprika
• 1 teaspoon dry onion flakes
• ¼ teaspoon salt
• freshly ground pepper
• 3 tablespoon olive oil
• 2 teaspoons fresh parsley chopped

Instructions

1. Preheat oven at 430 F (220 C) with the fan on.
2. In a large bowl mix all the ingredients except the fresh parsley and the sardines.
3. Add the sardines in the bowl and mix gently so that all the sardines are coated.
4. Grease a pan (or cooking dish) with some olive oil and place the sardines so that they are all in one layer, drizzle any leftover dressing on the fish.
5. Roast for 15-17 minutes a bit more if they are larger sardines.
6. Remove, sprinkle with fresh parsley and a squeeze of lemon.

9. Sardines on Cauliflower Toast

Sardines On Cauliflower Toast With Gremolata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’]

Drizzled with olive oil and garnished with a beautiful Mediterranean gremolata of chopped parsley, garlic, capers, and lemon zest, these sardines on cauliflower toast make an incredibly nutritious and delicious lunch or even dinner.

Ingredients

• 1/2 cup fresh parsley (chopped)
• 1 clove garlic (minced)
• 2 lemons (washed and dried, I recommend organic lemons if available)
• olive oil
• 1/4 cup capers
• 1 small head cauliflower (cut into small florets)
• 1/2 cup water
• 1/2 cup gruyere cheese shredded
• 1 large egg (beaten)
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• pepper (to taste)
• Wild Sardines

Instructions For the gremolata

1. Zest the skin of both lemons. Add lemon zest and garlic to parsley and toss. Cover and set aside.

For the cauliflower toast

1. Preheat oven to 450°F Line a baking sheet with parchment paper and brush with olive oil.
2. Pulse a few florets of cauliflower at a time in your food processor until the cauliflower pieces are the size of couscous, about 3 cups. Next bring ½ cup of water to a boil in a small saucepan. Add the cauliflower to the pan. Stir. Turn the heat off and cover the pan. Let the pan sit covered for 10 minutes. Then remove the lid.Transfer to a cheesecloth and twist cheesecloth into a pouch. Squeeze out as much of the moisture as possible, almost 1 cup of liquid. It is important for the cauliflower rice to be dry. Then place in a large mixing bowl and add egg, cheese, garlic powder, salt and pepper. Mix well. Divide in eight sections and shape into toast-like squares. Bake for 25 minutes, until golden.
3. Place 2 sardines on each slice of toast. Top with gremolata, drizzle with olive oil and garnish with capers.

10. Spanish Sardines Pasta

Spanish Sardines Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Yield: [‘2’, ‘2 people’]

A super simple 15 minute recipe for Spanish sardines pasta. Tagliatelle tossed with tinned sardines, chilli, tomato, garlic and lemon.

Ingredients

• 7 oz tagliatelle (spaghetti or linguine)
• Sea or kosher salt
• 1 tbsp olive oil
• 2 cloves garlic (crushed)
• 1 red chilli (finely chopped)
• 2 tomatoes (chopped into small pieces note 1)
• 4 oz canned sardines
• ½ lemon (juice + zest)
• A small handful of fresh parsley ( roughly chopped)
• Freshly ground black pepper

Instructions

1. Bring a saucepan of water to boil, salt generously, add the pasta and cook according to packet instructions until it is al dente.
2. Place a large frying pan on a medium heat and add the olive oil.
3. Add the chilli and garlic when the oil is hot and cook for a couple of minutes until fragrant
4. Then add the chopped tomatoes and fry for a few more minutes before.
5. Remove the sardines from their tin, remove the excess oil with kitchen paper and add them to the pan for a couple of minutes.
6. When the sardines are hot and the tomatoes are cooked reduce the heat to its lowest and add the lemon juice and lemon zest.
7. Reserve a few tablespoons of pasta water in a small mug, jug or bowl before you drain it. (note 2)
8. Drain the cooked pasta, add it to the frying pan with the garlicky sardines and tomatoes and toss to incorporate. Add the reserved pasta water one tablespoon at a time if you feel the pasta could use a little additional moisture.
9. Grind black pepper on top to taste (note 3), top with the fresh parsley and serve.

11. Sardine Rice Bowl

Sardines in Tomato Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 servings’]

This quick and easy rice bowl topped with tomato marinated sardines and an egg makes a tasty protein packed meal.

Ingredients

• 1/2 small onion (sliced)
• 1 teaspoon of oil
• 1 can of sardines in tomato sauce
• 2 cups of cooked rice
• 2 large eggs (fried or poached)
• Red pepper flakes
• Salt and pepper (to taste)

Instructions

1. Add oil to a small frying pan and warm over medium heat.
2. Add onion and cook until softened, about 5-7 minutes, stirring occasionally. Season with salt and pepper, to taste.
3. While the onions are cooking, fry or poach your egg in a separate pan.
4. Add sardines with tomato sauce to the pan with onions and heat until bubbly.
5. Divide the rice between two bowls and spoon the sardines over top along with the cooked eggs.
6. Sprinkle with red pepper flakes and enjoy.

12. Sardine Salad

Sardine Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: 6

If you fancy a good seafood salad, then this tasty sardine salad is definitely for you. You’ll need a can of boneless sardines and salad of your choice.

Ingredients

• 500g (1lb) new potatoes, scrubbed and halved
• 120g (4oz) rocket/arugula, washed
• 1 red onion, peeled and finely sliced
• 1 cucumber, washed and sliced
• 1 orange pepper, washed and sliced
• 18 cherry tomatoes, washed
• 30 black olives
• 3 cans sardines, about 270g (9oz) in drained weight
• 90ml (6 tbsp) olive oil
• 30ml (2 tbsp) balsamic vinegar
• 15ml (1 tbsp) wholegrain mustard

Instructions

1. Boil the potatoes in salted water until fork tender. Drain and set aside to cool down.
2. Mix all the salad ingredients, including the sardines, in a large bowl.
3. Stir the oil, vinegar and mustard in a cup then drizzle the dressing over the salad and serve.

13. Roasted Canned Sardine Bake

Baked Canned Sardines (Roasted Canned Sardine Bake Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘3’]

Try my delicious baked canned sardines recipe! This roasted canned sardine bake uses ingredients you probably already have in the pantry.

Ingredients

• 1 lb. little yellow potatoes ((454 grams))
• 1 medium onion ((5-6 ounces or 142-170 grams))
• 4 cloves garlic ((about 5 ounces or 142 grams))
• 2 medium carrots
• 2 tablespoons olive oil
• ½ cup cherry tomatoes
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 8-10 ounces smoked sardines, drained ((227-283 grams; approximately two cans))
• salt ((optional))
• ¼ teaspoon crushed red pepper ((optional, for a bit of heat))

Instructions

1. Rinse the potatoes and chop them into ½-1 inch dice (1.27-2.54 cm). Chop the carrots and onion into ½ inch dice (1.27 cm). Peel and mince the garlic and halve the small cherry tomatoes.
2. Preheat the oven to 450°F (232°C). Mix potatoes, onion, carrots, tomatoes, garlic, red pepper (if using), lemon juice, and olive oil. Mix in the zest. Season with salt if needed. Place mixture into a baking dish and place on a rack ⅓ down from the top of the oven.
3. Bake uncovered for 40-45 minutes, until the potatoes are tender.
4. Drain the canned sardines and place them on top of the veggies. Put the casserole baking dish back in the oven. Roast for an additional 3-5 minutes at 450°F (232°C).
5. Remove your sardine bake from the oven and let cool several minutes before serving. Enjoy!

14. Mini Fish Cakes

A Canned Sardine Recipe: Mini Fish Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT50M · Yield: [’15’, ’15 people’]

These mini Sardine Fish Cakes are served with a Spicy Yogurt Sauce, and are perfect to serve as Tapas or Hors D’Oeuvres.

Ingredients

• 2 tins sardines (~4oz) packed in chili + oil, oil reserved (Or use unflavored sardines + refer to Recipe Notes below)
• 1/2 cup plain yogurt (whole milk)
• 1/2 cup Panko breadcrumbs
• 2 twigs fresh thyme
• 2 teaspoons Old Bay seasoning
• 1 egg
• 1/2 cup plain yogurt (whole milk)
• 1 tablespoon Dijon mustard
• 1 tablespoon capers
• 1 tablespoon capers brine (from capers jar)
• 1 teaspoon Worcestershire sauce
• ⅛ teaspoon cayenne powder, to taste (optional)
• pinch salt, to taste

Instructions

1. Remove sardines from tin, reserving oil, and place fish in a mixing bowl.  Add remaining fish cake ingredients, along with the oil from one tin (about 2 TB) to the bowl.Gently mix all the ingredients together with a fork.  Mix until incorporated, and then stop.  (Do not use a blender or food processor for this step, because you don’t want to purée the fish.)
2. Use a 1 TB measuring spoon (or another small scoop) and scoop the fish cake mix into small balls.  One by one, roll the balls in your hands, and then flatten into small patties 2″ across, and about 1/2″ thick. You should end up with 15 – 18 patties, depending on the size of your scoop.Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish.  (Note: We’ve added oil to an oily fish.  While cooking, oil from the fish will drain out of the fish, and the fish will fry in the oil under the broiler.  Avoid using a rimless baking sheet, because the oil will drip all over your oven.)Refrigerate patties for about 30 minutes.
3. While fish cakes chill, mix together all the ingredients for the yogurt sauce.  Make sure to taste as you add the cayenne and salt– use more or less as desired.  Put sauce in the refrigerator until it’s time to serve.Move oven rack to the top 3rd of the oven (or about 6″ from the broiler).  Broil 5 minutes, flip, and broil 3-5 minutes more, until fish cakes are dark and golden.Remove cakes from pan (and residual oil) immediately.  Serve while still hot with the yogurt sauce.Leftovers:Store leftover patties in the fridge, and use within 1-2 days. Use the sauce within a week.Make Ahead + Freeze: Let sardine cakes cool, and then wrap individually and tightly with wax paper, plastic wrap, or foil.  Store in an air-tight container in the freezer, and use within three months.  To reheat, simply unwrap and cook again.  Cook until golden.  Patties may take 2-3 minutes longer to cook from frozen.Sauce should not be frozen.

15. Sauteed Canned Sardines

Tumis Sardines: Sauteed Canned Sardines is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: 2

Cooked with chillies, garlic, shallots and tomatoes, tumis sardines elevates regular canned sardines in tomato sauce and gives it an Indonesian flavour. A quick and tasty dish, especially when fresh fish isn’t available.

Ingredients

• 1 can of sardines in tomato sauce (around 425 gr)
• 3 cloves garlic peeled, thinly sliced
• 3 small shallots (can be substituted with a small red onion), peeled, thinly sliced
• 1 small tomato, sliced in wedges
• 0.25 tsp white ground pepper
• 1 big red chilli (optional), sliced
• 4 whole bird’s eyes chillies (optional)
• A pinch of salt
• 2 tbsp vegetable oil

Instructions

1. In a wok, heat the vegetable oil over medium heat.
2. Sautee the sliced garlic, shallots, big red chilli and tomato until fragrant, around 4 minutes.
3. Put in the canned sardines, add white pepper, salt and the whole bird’s eye chillies. Gently stir to mix all the ingredients, being careful not to break the fish.
4. Continue to simmer until the sauce thickens, around 10 minutes.
5. When done, transfer the sardines to a serving plate.

16. Grilled Sardines

Easy Grilled Sardines is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: serves 2 people

Easy Grilled Sardines is a simple recipe, great for any day of the year. Light, fresh and delicious. Made in a grill pan or outdoor grill.

Ingredients

• 300 g fresh sardines, (10.5 oz) cleaned
• 1 tbsp olive oil
• 1 Gremolata Sauce (Quick and Easy)
• 1 tbsp dry white wine
• 1 bio lemon

Instructions

1. Make Gremolata Sauce. Add one tbsp of white wine (optional) to the Gremolata sauce and stir to combine. Set aside until needed.
2. Place a grill pan over high heat (or use an outdoor grill). Clean the sardines. Using a small knife, gently rub the skin of the sardine until the scales are removed. Then cut open the belly of the fish using the same small knife. Run your thumb along the spine and push out the bloody guts. Rinse the sardines under cold running water. Drain well on a kitchen towel and tap dry. They need to be completely dry for the grilling. Drizzle the sardines with olive oil and gently place them on a hot grill or in a hot grill pan. Grill for 2 – 3 minutes on each side, depending on the size of the fish.
3. Serve the grilled sardines as soon as possible. Season with salt to taste and drizzle with Gremolata sauce. Add lemon wedges and enjoy.

17. Sardine Pate

Sardine Pate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings (as a snack or appetizer)’]

This sardine pate or spread is creamy, tangy, and gently spiced — and it genuinely makes canned sardines taste good. It takes 10 minutes, one bowl, and a stick blender, and it converts even the most reluctant sardine eaters. Dairy-free! Find step-by-step photos and more recipe tips above.

Ingredients

• 2 cans wild sardines in spring water (2 x 3.7 oz / 106 grams cans, drained, you need about 5.3 oz / 150 grams of drained weight)
• 3 heaped tablespoons light mayonnaise (2 oz / 60 grams)
• ⅓ cup semi-dried tomato strips (packed in oil, drained (2 oz / 60 grams), sun-dried also work)
• 2 teaspoons Sriracha (or your preferred hot sauce, adjust to taste)
• Juice of ½ lemon (about 1 tablespoon)
• 2 tablespoons spring onion (scallion, finely chopped (about 1 spring onion))
• ¼ teaspoon salt
• A pinch of black pepper

Instructions

1. Drain the sardines thoroughly and add them to a medium bowl. Add the mayonnaise, drained sun-dried tomato strips, Sriracha, lemon juice, chopped spring onion, salt, and black pepper.
2. Use an immersion stick blender to blitz everything together until smooth and creamy. Alternatively, transfer all ingredients to a food processor and pulse until just combined — a few pulses is usually enough. Scrape down the sides and pulse again to make sure everything is evenly mixed.
3. If you don’t have a blender or food processor, finely chop the sun-dried tomatoes and spring onion and add to the bowl with the sardines and remaining ingredients. Use a fork to mash and mix everything together until you have a smooth, spreadable consistency.
4. Taste the pate and adjust seasoning — add more lemon juice for brightness, more Sriracha for heat, or a little more salt if needed. Transfer to a serving bowl and serve immediately, or cover and refrigerate until ready to use.

18. Sardine Zoodles with Artichokes and Lemon

Mediterranean Zucchini Noodle Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT12M · Total: PT20M · Yield: [‘4’]

One pot low-carb dish goes from pantry to table in 20 minutes. These delcious lemony zucchini noodles are loaded with artichokes and fresh dill.

Ingredients

• 2 Tablespoons olive oil
• 2 cloves garlic (minced)
• 1 lemon (sliced and seeded)
• 14 oz can artichoke hearts (cut into halves)
• 24 oz zucchini noodles
• 4 oz can sardines (skinless boneless)
• 3 Tablespoons capers
• 3 Tablespoons slivered almonds (toasted)
• 3 Tablespoons fresh dill

Instructions

1. In a large skillet, heat olive oil over medium heat. Saute garlic for one minute. Add lemon and cook for an additional minute. Add artichokes, cook 3 to 5 minutes or until they begin to brown.
2. Add zoodles, sardines and capers and cook until heated through. Remove lemon rinds. Garnish with almond slivers and fresh dill.

19. Pan Fried Sardine Salad

Easy Pan Fried Sardine Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT6M · Total: PT36M · Yield: [‘4’, ‘4 servings’]

See how to make a sardine salad recipe that’s delicious AND healthy. These easy fried sardines make a perfect meal. One of the best sardine recipes out there!

Ingredients

• 2 cans Sardines ((packed in olive oil or water))
• 1 tablespoon Lemon juice
• 3 tablespoons Tapioca flour
• 1 pinch Cayenne pepper
• 1 pinch Chili powder
• 1 pinch Cumin
• 1 pinch Sea salt
• 1 pinch Black pepper
• 3 tablespoons Coconut oil ((for frying))
• 2 cups Watercress ((including stems))
• 2 cups Arugula
• 1/2 cup Fresh parsley ((minced))
• 4 small Purple sweet potatoes
• 1 tablespoon Whole grain mustard
• 1 tablespoon Apple cider vinegar
• 1/2 teaspoon Lemon juice
• 1 dash Hot sauce
• 1/4 cup Olive oil
• Sea salt ((to taste))
• Black pepper ((to taste))

Instructions

1. Place the sardines in a medium bowl with their juices and squeeze the lemon over them. Allow to marinate for 30 minutes.
2. Bring a large pot of water to a boil and dice the sweet potatoes into bit size pieces. Place in boiling water and cook 7-10 minutes or until tender but not mushy. Drain and set aside.
3. For the dressing, whisk together the mustard, vinegar, lemon juice, and hot sauce. Stream in the olive oil while whisking to incorporate. Season with salt and pepper to taste.
4. Mix together the tapioca starch and spices. Heat the coconut oil over medium-high heat and remove sardines from marinade, dredge the sardines in the tapioca. Pan fry 3 minutes per side until nicely browned and crisp.
5. Toss the water cress, arugula, parsley, and sweet potatoes with the dressing. Top with sardines and serve.

20. Sardine Pie

Brazilian Sardine Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT35M · Total: PT1H10M · Yield: 8

This Brazilian sardine pie is easy to make and has a rich, salty flavor that you will fall in love with!

Ingredients

• 1 1/2 cups (375 milliliters) milk
• 3 eggs
• 1/2 cup (125 milliliters) sunflower oil
• 2 cups (300 grams) all-purpose flour, sifted
• 1 teaspoon baking powder
• Salt to taste
• 2 cans (250 grams) sardine in oil, about 8 ounces
• 4 cloves garlic, minced
• 1/2 onion, chopped
• 2 medium tomatoes, seeded and diced
• 1 cup (250 milliliters) tomato sauce
• 1/2 cup (90 grams) sweet corn
• 1/2 cup (75 grams) frozen peas
• A pinch of oregano, coriander, and parsley
• Salt and olives to taste, cubes – about 15 fruits

Instructions

1. Preheat the oven to 365F/180C and grease a pie pan. Set aside.
2. In a large bowl, mix well all the ingredients for the filling with a spoon. Set aside.
3. With a hand mixer, mix all the ingredients for the dough until incorporated and pour it onto the pie pan.
4. Next, pour the filling on top of the dough and bake it for 35 minutes, or until golden brown.
5. Serve cold and enjoy it!

21. Sardine Salad Sandwich

Sardine Wrap Recipe (Keto, Low Carb Option) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

Try my sardine wrap recipe for a quick, nutritious, and budget-friendly way to add more fish to your diet.

Ingredients

• 4 tins sardines, drained ((125 grams per can; packed in olive oil))
• 4 scallions, sliced
• 3 tablespoons drained capers
• 2 tablespoons fresh parsley, finely chopped ((2 teaspoons dried parsley may be substituted))
• 2 tablespoons mayonnaise
• 2 tablespoons nonfat Greek yogurt, plain
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon zest
• salt and pepper, to taste
• sandwich wraps

Instructions

1. Drain the sardines and put them in a medium bowl. Mash the sardines well with a fork.
2. Thinly slice the scallions and finely chop the parsley. Add the scallions, capers, parsley, mayo, yogurt, mustard, lemon zest, salt and pepper to the fish in the bowl. Stir until well combined.
3. Put the sardine filling in your favorite sandwich wrapper and enjoy.

22. Canned Sardine, Tomato, and Caper Sandwiches

Canned Sardine, Tomato, and Caper Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cans sardines in olive oil (about 7 oz total), drained and mashed
• 1 cup cherry tomatoes, finely chopped
• 2 tablespoons capers, drained
• 1 tablespoon lemon juice
• 4 slices whole-grain bread, toasted
• 2 cups mixed greens (arugula or lettuce)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: 1 tablespoon chopped fresh parsley

Instructions

1. 1. In a bowl, mash sardines with lemon juice, olive oil, and a pinch of salt.
2. 2. Stir in chopped tomatoes and capers.
3. 3. Toast bread slices; lay greens on each slice or use as a base for open-faced sandwiches.
4. 4. Top with sardine mixture; close into sandwiches or layer on toast.
5. 5. Slice and serve immediately.

23. Air Fryer Sardine Fritters

Air Fryer Canned Sardine Cakes (Keto Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT10M · Total: PT10M · Yield: [‘1’]

My Air Fryer Canned Sardine Cakes are a lighter, lower-oil version of traditional deep-fried sardine fritters.

Ingredients

• 8 ounces canned sardines (227 grams)
• 2 tablespoons pork panko
• 2 tablespoons chopped roasted red pepper
• 1 large egg
• ½ tablespoon capers
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• ¼ teaspoon dried dill
• ¼ teaspoon lemon zest
• ½ scallion, sliced ((white part only))
• cooking oil spray ((non-aerosol))
• tartar sauce, lemon wedges ((optional, for serving))

Instructions

1. Drain the sardines and place them into a medium-sized bowl. Mash them well with the back of a fork. Mix the panko, roasted red pepper, egg, capers, garlic powder, black pepper, dill, lemon zest, and scallion into the sardines.
2. Shape the sardine mixture into 4 patties. Do not try to make larger sardine cakes- they will crumble! My sardine patties were each about 2½-inches (6 cm) in diameter.
3. Lightly mist the air fryer basket or tray with cooking oil spray. Arrange the sardine patties in a single layer, being careful not to overcrowd. Then, spray the tops of the patties with a bit more oil to help them stay moist as they cook.
4. Air fry the sardine cakes at 400°F (200°C) for 10–12 minutes total. After 5–7 minutes, once they’ve firmed up a bit, carefully flip them with a spatula. Give them another light spray of oil, then continue cooking until golden brown.
5. Serve with tartar sauce and lemon wedges and enjoy.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.