Crispy Sardines with Charred Zucchini, Lemon Farro & Whipped Ricotta
Briny, summery, creamy, and beautifully crisp with bright herbs.
Category
Main Course
Prep
25 minutes
Cook
25 minutes
Style
Italian
Technique
Boiling
Diet Friendly
Pescatarian
Daily recipe · June 28, 2026
A little about this dish
This warm-weather Italian-inspired main leans into the briny richness of sardines and balances it with charred zucchini, sweet burst tomatoes, lemon, mint, and toasted pistachios. It feels coastal and summery without falling into the usual pasta routine, and the contrast of silky whipped ricotta, smoky vegetables, and crisp-edged farro makes it especially striking on the plate.
Ingredients (for 4)
- Fresh sardine fillets — 16 fillets (about 1 1/2 lb total) — cleaned and butterflied
- Farro — 1 cup — rinsed
- Whole-milk ricotta — 1 cup
- Medium zucchini — 2 — shaved into ribbons and half-moons
- Cherry tomatoes, mixed colors — 2 cups
- Lemon — 1 — zest finely grated and juiced
- Small shallot — 1 — very thinly sliced
- Capers — 2 tbsp — drained
- Shelled pistachios — 1/3 cup — roughly chopped
- Small garlic clove — 1 — grated
- Fresh mint leaves — 2 tbsp — torn
- Fresh flat-leaf parsley — 2 tbsp — chopped
- Crushed red pepper flakes — 1/4 tsp
- Fine polenta or semolina flour — 1/2 cup — for lightly coating
- Plain greek yogurt or labneh — 2 tbsp
- Extra-virgin olive oil — 3 tbsp, plus more for frying and finishing
- Honey — 1 tsp
- Kosher salt — 1 1/4 tsp, plus more to taste
- Freshly ground black pepper — 1/2 tsp
Preparation
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Step 1 — 🌾💧🍲Bring a medium pot of well-salted water to a boil. Add the rinsed farro and simmer for 20 to 25 minutes until tender but still chewy. Drain well and spread it on a tray or large plate to let excess moisture evaporate.
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Step 2 — 🥣🍋🧄In a bowl, combine the ricotta, Greek yogurt or labneh, half of the lemon zest, 1 tablespoon lemon juice, grated garlic, 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and a few grinds of black pepper. Whisk until smooth and airy, then set aside.
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Step 3 — 🥒🍅🔥Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the zucchini in an even layer and cook for 2 to 3 minutes until some pieces char. Add the cherry tomatoes, shallot, capers, red pepper flakes, and 1/4 teaspoon salt. Cook 3 to 4 minutes more until the tomatoes blister and soften slightly. Transfer to a bowl.
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Step 4 — 🌿🥄🍋Add the cooked farro to the warm vegetables. Fold in the chopped pistachios, parsley, torn mint, honey, remaining lemon zest, and 1 to 2 tablespoons lemon juice to taste. Drizzle with 1 tablespoon olive oil, toss well, and adjust with more salt and black pepper if needed.
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Step 5 — 🐟🧂🌽Pat the sardine fillets very dry. Season them lightly with the remaining 3/4 teaspoon kosher salt and black pepper. Dust the skin side lightly with fine polenta or semolina flour, shaking off any extra.
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Step 6 — 🍳🐟✨Heat a large nonstick or well-seasoned skillet over medium-high heat with a thin generous layer of olive oil. When the oil shimmers, add the sardines skin-side down in batches. Press gently with a spatula for 20 seconds so they stay flat. Cook for 1 1/2 to 2 minutes until crisp and golden, then turn and cook 30 to 60 seconds more. Transfer to a paper towel-lined plate.
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Step 7 — 🍽️🤍🥗Spread the whipped ricotta onto a large serving platter or onto four dinner plates in broad swoops. Spoon the lemon farro and charred vegetable mixture over and around it.
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Step 8 — 🌿🥜🐟Arrange the crispy sardines on top. Finish with extra mint leaves, a little more chopped pistachio, a final drizzle of olive oil, and a pinch of flaky salt if desired. Serve right away while the sardines are still crisp.
A final fox tip
If fresh sardines are hard to find, use high-quality fresh mackerel fillets cut into smaller pieces for a similar effect. For a more substantial version, add grilled sourdough on the side. Kids can help whisk the ricotta, tear herbs, and scatter the pistachios for the final dramatic finish.