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
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