Sardine And Potato Bake Recipes

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

Sardine and Potato Bake image

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

Ingredients

2 lbs potatoes
2 lbs sardines, cleaned with heads and tails removed
1 tablespoon olive oil, plus extra for oiling
1 onion, chopped
3 garlic cloves
2 tablespoons parsley, chopped (fresh)
12 ounces tomatoes, peeled and sliced
2 tablespoons fresh mixed herbs (parsley, thyme, oregano, etc.)
1/2 cup dry white wine
salt and pepper, to taste

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

Crushed Baby Potatoes With Sardines, Celery and Dill image

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.

Ingredients

1 pound potatoes, preferably small, waxy potatoes, such as golden creamer or fingerling
Kosher salt
1/3 cup olive oil
1/4 cup finely chopped fresh dill or parsley, plus more for garnish
2 tablespoons fresh lemon juice or white wine vinegar, plus more to taste
1 tablespoon finely grated lemon zest
4 scallions or spring onions, white and green parts, or 1 bunch chives, thinly sliced
Freshly ground black pepper
4 celery stalks, thinly sliced on a bias
1 cup celery leaves or tender leaves and stems of fresh parsley
1 (4-ounce) tin sardines, (2-ounce) tin anchovy fillets or other fish, torn or cut into bite-size pieces

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Sardine And Potato Bake Recipes

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.

CRUSHED BABY POTATOES WITH SARDINES, CELERY AND DILL

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