Sartheles Psites (Baked Sardines With Garlic and Oregano)

A favorite dish all over Greece, sartheles psites (In Greek: σαρδέλες ριγανάτες, pronounced sar-THEH-les ree-ghah-NAH-tes) showcases fresh sardines by baking these little fish in a simple mixture of oil, Greek oregano, garlic, and lemon juice. The dish is easy to make—the hardest part of this recipe may be finding fresh sardines; unfortunately, canned just won't taste the same. And once you score some of this fresh fish, you need to eat them the same day; sardines don't freeze well and will rot quickly.

Before cooking, the sardines need to be scaled and their intestines removed, keeping the heads intact. If you aren't comfortable doing this, you can ask the fishmonger to prep the fish for you. As this is a Greek recipe, it's important you use Greek oregano; Italian or Mexican have different flavor profiles and won't result in the dish's authentic taste. And when adding to the dish, don't skimp, as this herb gives the sardines its traditional flavor.

Serve these baked sardines as an appetizer or light entree when having friends over on a warm summer night; sartheles psites will please even the sardine-skeptics and impress your guests. This fish pairs nicely with other Greek dishes such as pan-seared saganaki (fried cheese), Greek salad, dolmathakia (stuffed grape leaves), and souvlaki.