Baked Sardines in Puff Pastry

Step 1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Thaw puff pastry if frozen, according to package instructions.

Step 2

Pat sardines dry with paper towels. Drizzle with 1 tbsp olive oil, sprinkle with salt and pepper, and rub with zest of half the lemon. Let sit for 5 minutes.

Step 3

On a lightly floured surface, roll out puff pastry slightly to smooth seams. Cut into 4 equal rectangles. Place 2 sardines on each rectangle, leaving a border.

Step 4

Brush edges of pastry with beaten egg. Fold pastry over sardines, pressing edges to seal. Place seam-side down on prepared baking sheet. Brush tops with remaining egg.

Step 5

Cut 3 small slits on top of each pastry for steam to escape. Bake until golden brown and puffed, about 20-25 minutes, checking that pastry is deep golden and crisp.

Step 6

Let rest for 5 minutes. Serve warm with lemon wedges from the remaining half lemon.