Portuguese Sardines with Lemon Roasted Potatoes
A delightful and quick Portuguese-inspired meal featuring canned sardines served alongside tangy lemon roasted potatoes and a fresh mixed green salad.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 8
- Cuisine: Portuguese
- Difficulty: Easy
- Cost: $8.84/serving
Dietary
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- High-Protein
- Low-Sugar
Tags
- roast
- quick
- fresh
- healthy
Ingredients
- 5 pound russet potato (peeled, thinly sliced into 1/4-inch rounds)
- 0.75 cup olive oil (extra virgin, for dressing)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (ground)
- 2 lemons (1 thinly sliced, 1 for juice)
- 8 can sardines in olive oil (4.25-ounce, drained)
- 10 ounce mixed salad greens
- 0.25 cup red wine vinegar
- 2 tablespoon fresh parsley (chopped)
Instructions
- Preheat oven to 425 degrees Fahrenheit. In a large bowl, toss the thinly sliced russet potatoes with 1/2 cup olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and juice from 1 lemon. Divide potatoes evenly onto two large baking sheets, ensuring they are in a single layer. Arrange lemon slices over the potatoes.
- Roast the potatoes for 18 minutes, flipping once halfway through, until golden brown and tender. While potatoes roast, prepare the salad.
- In a medium bowl, whisk together the red wine vinegar and 1/4 cup extra virgin olive oil for dressing. Season with a pinch of salt and pepper. Add mixed salad greens and toss gently to coat.
- Once potatoes are cooked, divide them among 8 plates. Place 1 can of drained sardines next to the potatoes on each plate. Serve immediately with the mixed green salad.
- Garnish with fresh parsley, if desired.
Notes
Ensure potatoes are sliced very thinly for quick roasting. Using two baking sheets helps prevent overcrowding and ensures crispy results.
Nutrition (per serving)
- Calories: 610
- Protein: 28.5 g
- Carbohydrates: 48 g
- Fat: 33.5 g
- Fiber: 6.5 g
- Sodium: 880 mg
- Saturated Fat: 6.5 g
- Sugar: 3 g
- Cholesterol: 125 mg