Sardine, Potato and Pepper Tray Bake
Makes 1 serving

INGREDIENTS
120 g Sardines in tomato sauce (Tinned weight including the sauce.)
200 g Potato (Raw, peeled weight.)
100 g Red pepper
80 g Red onion
6 g Olive oil
One teaspoon Smoked paprika
Half a teaspoon Dried oregano
A squeeze Lemon juice

METHOD
1. Heat the oven to 210°C. Slice the potato into rounds about half a centimetre thick, the pepper into strips and the onion into wedges.
2. Toss them on a tray with the oil, paprika, oregano and salt in a single layer and roast for thirty minutes, turning halfway, until the potato edges crisp.
3. Lay the sardines on top with their sauce spooned over and roast for ten more minutes.
4. Finish with lemon and black pepper.

Contains fish.

RECIPE NOTES
A tin of sardines is a stronger, oilier fish than a fresh fillet and stands up to the paprika. The tomato sauce from the tin bakes into the potatoes.
Single layer on the tray, or the potatoes steam. Use two trays before you pile them up.

Full recipe: https://www.getfuel8.com/recipes/sardine-potato-pepper-tray-bake
