Best Sardine And Potato Bake Recipes
SARDINE AND POTATO BAKE
Sardine and potato bake
Provided by Angela Casley
Categories Weeknight meals
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an oven to 180C. Grease the base of an ovenproof dish.
- Place the sliced onion and garlic in the base. Break the sardines in half and place over the onions. Sprinkle over the matchstick potatoes, pour over the milk, and add the parmesan. Season with salt and pepper. Bake in the oven for 40 minutes until the potatoes are crispy.
- Serve hot with a side salad or crusty bread.
SARDINE AND POTATO BAKE
This actually comes from Southern France and it is highly influenced by the Liguria region of Italy. In fact, it is difficult to say which region is home to this recipe. Posted for ZWT3.
Provided by Amayzng30
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil potatoes in a large pot of water, until barely tender, about 10 minutes. Drain and cool.
- When cooled, slice potatoes into 1/4" rounds.
- While potatoes are cooking, prepare sardines by slitting through the belly lengthwise. Turn so that skin is facing upwards and press down on backbone. Turn over and remove backbone.
- Heat the tablespoon of olive oil over medium-high heat and add onion and garlic. Sauté until softened.
- Arrange the potatoes in a well-oiled casserole dish and sprinkle with the onion mixture, parsley, and salt and pepper to taste.
- Place the open sardines (skin side down) on top of the potatoes and cover with tomato slices and other herbs.
- Pour wine over all. Cook uncovered at 300F for about 45 minutes, until fish is tender. If casserole is dry, add additional wine (by the tablespoon).
Nutrition Facts : Calories 488.1, Fat 19.9, SaturatedFat 2.7, Cholesterol 214.9, Sodium 778.7, Carbohydrate 31.6, Fiber 4.3, Sugar 3.7, Protein 41.1
CRUSHED BABY POTATOES WITH SARDINES, CELERY AND DILL
Boiled potatoes are great to keep on hand for out-of-hand snacking and as a quick addition to things like a skillet full of chicken fat or a midday lunch salad, but also excellent as a foil for rich, fatty, tinned fish. In this recipe from "Nothing Fancy" (Clarkson Potter, 2019), the potatoes are crushed because it allows the chunkiness (which lends texture) to coexist with the more broken-up pieces (which lends creaminess). Plus, those exposed craggy edges are here for maximum lemony, scalliony, salty dressing absorption.
Provided by Alison Roman
Categories weekday, seafood, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Boil the potatoes in salted water until they're completely tender, 10 to 15 minutes, depending on size of the potato. Drain and let sit about 10 minutes or so, until they're cool enough to crush with your hands or another implement.
- Meanwhile, combine the olive oil, 1/4 cup dill, 2 tablespoons lemon juice, lemon zest and half the scallions in a small bowl; season with salt and pepper and more lemon juice to taste, as needed.
- Scatter the potatoes and celery on a large serving platter or in a bowl and season with salt and pepper. Spoon the olive oil mixture over.
- Top with the celery leaves, remaining scallions, more dill and more black pepper. Serve with sardines or anchovies alongside or scattered over the top, if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #seafood #french #european #italian #fish #inexpensive #saltwater-fish #4-hours-or-less
You'll also love