CRUMBED SAR­DINES WITH MASH

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SERVES 4 Prepa­ra­tion time: 10 min Cook­ing time: 10- 15 min

2 cans ( 120 g each) smoked sar­dines, drained salt and freshly ground black pep­per

CRUMB MIX­TURE

60 ml ( ¼ c) chopped fresh pars­ley 15 ml ( 1 T) dried oregano 2 gar­lic cloves, crushed 15 ml ( 1 T) grated lemon zest and 15 ml ( 1 T) lemon juice 1 day- old gar­lic

Pre­heat the oven to 200 ° C Line a bak­ing sheet with bak­ing pa­per 1 Care­fully ar­range cia­batta roll, bro­ken into pieces

MASHED POTA­TOES

6 large pota­toes, peeled and boiled 30 ml ( 2 T) but­ter 15- 30 ml ( 1- 2 T) milk the sar­dines on the pre­pared bak­ing sheet and sea­son with pep­per 2 Crumb mix­ture Mix the ingredients and spread over the sar­dines 3 Bake for 10- 15 min­utes or un­til the crumb top­ping is golden and slightly crisp 4 Mashed pota­toes Mash the pota­toes with the but­ter and milk to pre­ferred tex­ture and sea­son with salt and pep­per 5 Spoon a lit­tle mash on a plate Ar­range the crumbed sar­dines on top and serve with lemon wedges, if pre­ferred

LESS THAN 30 MIN

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