Sardines baked with Greek oregano are hugely popular across the islands as well as on the mainland. The addition of zingy capers, lemon and potatoes makes this a perfect one-pot supper.
INGREDIENTS
400g baby new potatoes, scrubbed, skins on
8 very fresh sardines, gutted and scaled
4 tablespoons olive oil
1 tablespoon dried greek oregano
3 garlic cloves, finely sliced
1/2 lemon, finely sliced
6 tablespoons lemon juice
2 teaspoons capers, rinsed
salt
freshly ground black pepper
RECIPE
Preheat the oven to 180ºC.
400g baby new potatoes, scrubbed, skins on
8 very fresh sardines, gutted and scaled
4 tablespoons olive oil
1 tablespoon dried greek oregano
3 garlic cloves, finely sliced
1/2 lemon, finely sliced
6 tablespoons lemon juice
2 teaspoons capers, rinsed
salt
freshly ground black pepper
RECIPE
Preheat the oven to 180ºC.
Par-boil the new potatoes for 10 minutes, until just tender, then drain.
Place the sardines in a baking dish in which they will fit in a single layer once the potatoes are added.
Place the sardines in a baking dish in which they will fit in a single layer once the potatoes are added.
Tip in all the other ingredients, including the potatoes. Toss together and leave to marinate for 10 minutes.
Bake in the oven for 15 minutes, then serve immediately.
Source: The Islands of Greece by Rebecca Seal
Source: The Islands of Greece by Rebecca Seal
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