Sardine and Potato Bake with Herbs and Olive Oil
Discover the taste of the Mediterranean with this baked sardine and potato recipe! Layered with herbs, olive oil, and garlic, this comforting dish is the perfect mix of crispy, creamy, and wholesome. Ideal for quick family dinners or cozy weekend meals.
Ingredients
- 3 medium potatoes Yukon Gold or similar, thinly sliced
- 2 cans sardines in olive oil about 200 g total, drained
- 3 tbsp extra virgin olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp sea salt or to taste
- ½ tsp black pepper
- ½ tsp smoked paprika
- 1 tsp dried oregano or thyme
- 2 tbsp chopped fresh parsley
- Zest of ½ lemon optional for brightness
Instructions
- Preheat the oven to 190°C (375°F) and lightly grease a medium baking dish with olive oil.
- Prepare the potatoes: Peel and slice them thinly (about ⅛ inch). Rinse and pat dry to remove excess starch.
- Build your first layer: Arrange half the potato slices on the base of the dish. Season with salt, pepper, and a drizzle of olive oil.
- Add the sardines: Spread half of the sardines over the potatoes. Sprinkle some onion, garlic, and paprika.
- Repeat the layers: Add the remaining potatoes and sardines, finishing with potatoes on top.
- Season generously: Drizzle with the rest of the olive oil, and sprinkle oregano, parsley, and lemon zest on top.
- Bake to perfection: Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until golden and crisp around the edges.
- Serve hot: Garnish with fresh parsley and serve with lemon wedges or a light salad.
Notes
- For a creamier version, add a splash of milk or a few spoonfuls of Greek yogurt between layers.
- You can also add thin tomato slices between the sardine and potato layers for a richer Mediterranean flavor.
- This dish tastes even better the next day reheat gently in the oven to keep the texture perfect.