Main Dish: Sardine and Potato Bake

Main Dish: Sardine and Potato Bake

Ingredients:

2 cans of sardines in tomato sauce (120g each)

1 lb of potatoes, peeled and sliced into thin rounds (450g)

1 small onion, thinly sliced

2 cloves of garlic, minced

1/2 cup of chicken broth (120ml)

1/4 cup of olive oil (60ml)

Salt and pepper to taste

1 tbsp of chopped fresh parsley (4g)

Instructions:

Preheat the oven to 375°F (190°C).

In a large mixing bowl, toss the sliced potatoes with the minced garlic and olive oil until well coated.

Arrange half of the potato slices in a single layer in a 9x13 inch (23x33 cm) baking dish.

Scatter the thinly sliced onion over the potatoes.

Arrange the sardines on top of the onions, breaking them up slightly with a fork.

Pour the chicken broth over the sardines and onions.

Top with the remaining potato slices, arranging them in a single layer.

Season the top layer of potatoes with salt and pepper to taste.

Cover the baking dish with aluminum foil and bake for 45 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the top layer of potatoes is golden brown and crispy.

Sprinkle chopped fresh parsley over the top of the bake before serving.