A dish inspired by Greek “savoro,” with a bold twist.
Some dishes are born from simplicity but carry depth, aroma, and a story. This oven-baked sardine recipe combines sweet and savory in a surprisingly elegant way.
Fresh sardines meet the natural sweetness of raisins, the sharp punch of capers, and the bright acidity of lemon. It might remind you of the classic Greek “savoro” dish, but this version has its own character — softer, more fragrant, and just as Mediterranean.
Perfect as a light main or a flavorful mezze, it’s one of those dishes that tastes like the sea and sun of Greece in every bite.
Ingredients
1 kg (2.2 lbs) sardines, cleaned
2 lemons (juice + used peels)
2 garlic cloves, crushed
100 g (¾ cup) raisins
30 g (2 tbsp) pine nuts
½ tsp paprika (sweet or spicy)
3 tsp capers (rinsed if very salty)
A few sprigs of parsley, chopped
Salt & freshly ground pepper
½ cup olive oil
2 tbsp water
Instructions
- Preheat oven to 200°C / 390°F.
- Place the sardines in a large baking dish.
- Squeeze the lemons over the fish and tuck the used lemon halves around the edges of the dish.
- Season with salt, pepper, and paprika.
- Scatter the garlic, raisins, pine nuts, capers, and parsley evenly over the sardines.
- Drizzle with olive oil and add 2 tablespoons of water.
- Bake for 25–30 minutes, until the fish is cooked and lightly golden.
- Let cool slightly, then squeeze the roasted lemon halves over the dish.
Serve warm or at room temperature.
Serving Tip
This dish pairs beautifully with crusty bread and a simple green salad. It also keeps well for a light lunch the next day — the flavors deepen as it rests.
CookTheGreekWay 