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Sardine, Potato and Tomato Bake

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Sardine, Potato and Tomato Bake
583
calories
Calories
0
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easy
Difficulty
25 min.
Preparation
 • Ready in 55 min.
Ready in
Nutritions
Fat30.33 g
Saturated Fat Acids4.07 g
Protein53.35 g
Roughage5.33 g
Sugar added0 g
Calorie583
1 serving contains
Calories583
Protein/g53.35
Fat/g30.33
Saturated fatty acids/g4.07
Carbohydrates/g25.67
Added sugar/g0
Roughage/g5.33
Cholesterol/mg281.79
Vitamin A/mg298.44
Vitamin D/μg9.53
Vitamin E/mg5.42
Vitamin B₁/mg0.33
Vitamin B₂/mg0.53
Niacin/mg22.12
Vitamin B₆/mg0.71
Folate/μg83.95
Pantothenic acid/mg1.61
Biotin/μg12.46
Vitamin B₁₂/μg17.74
Vitamin C/mg53.1
Potassium/mg1,734.01
Calcium/mg815.13
Magnesium/mg121.79
Iron/mg7.21
Iodine/μg1.5
Zinc/mg3.3

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
olive oil (for the baking dish)
28 ounces
Sardine (ready-to-cook, heads and bones removed)
3 cloves
garlic (finely chopped)
1 handful
parsley (chopped, a little set aside to garnish)
8
tomatoes (skinned and diced)
2
onions (cut into rings)
ground Saffron
1 ¼ cups
waxy potatoes (thinly sliced)
2 tablespoons
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Preparation steps

Step 1/3
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and brush a baking dish with oil.
Step 2/3
Season the sardines with salt and ground black pepper and place them next to each other in the prepared baking dish. Top with the garlic, parsley, tomatoes and onion rings and season with salt, a pinch of saffron and ground black pepper.
Step 3/3
Layer the potatoes on top of the fish and vegetables, season with salt and ground black pepper, drizzle with oil, cover with aluminium foil and bake for around 20 minutes. Remove the foil and cook for another 10 minutes. Serve garnished with the remaining parsley.

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