SARDINE AND POTATO BAKE

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).