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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil potatoes in a large pot of water, until barely tender, about 10 minutes. Drain and cool. | 2. When cooled, slice potatoes into 1/4" rounds. | 3. While potatoes are cooking, prepare sardines by slitting through the belly lengthwise. Turn so that skin is facing upwards and press down on backbone. Turn over and remove backbone. | 4. Heat the tablespoon of olive oil over medium-high heat and add onion and garlic. Sauté until softened. | 5. Arrange the potatoes in a well-oiled casserole dish and sprinkle with the onion mixture, parsley, and salt and pepper to taste. | 6. Place the open sardines (skin side down) on top of the potatoes and cover with tomato slices and other herbs. | 7. Pour wine over all. Cook uncovered at 300F for about 45 minutes, until fish is tender. If casserole is dry, add additional wine (by the tablespoon). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2			-	-	-	-
sardine	2	lb		8182.8161	0.0	0.0	907.1858
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3			-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
tomato	12	ounces	peeled sliced	78.2446	17.3499	4.0823	0.6804
herb	2	tablespoons	mixed	-	-	-	-
white wine	1/2	cup		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.