Moroccan Spiced Sardine and New Potato Bake with Lemon
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Ingredients
- 12 fresh sardines, gutted and cleaned
- 600 g new potatoes, halved
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp paprika
- 1 lemon
- 2 tbsp flat-leaf parsley, chopped
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 406 kcal
- Protein
- 27.9 g
- Carbohydrate
- 24.2 g
- of which sugars
- 2.7 g
- Fat
- 21.4 g
- of which saturates
- 4.4 g
- Fibre
- 3.8 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Parboil the new potatoes for 10 minutes, then drain and toss with half the olive oil on a baking tray and roast for 15 minutes.
- 2
Mix the garlic, ground cumin, paprika and remaining olive oil, then rub it over the sardines, inside and out.
- 3
Lay the sardines among the potatoes and squeeze over the juice of half the lemon.
- 4
Bake for a further 10-12 minutes, until the sardines are cooked through and flake easily.
- 5
Scatter with the parsley and serve with the remaining lemon cut into wedges.
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