Gratinated baked sardines with potatoes and zucchini

Ingredients

For 1 serving

• Sardines150 g
• Breadcrumbs10 g
• Potatoes150 g
• Zucchini0.5
• Extra virgin olive oil8 g
• Parsleyto taste
• Saltto taste

Contains: gluten, fish,

In season: May – September

Method

1. Heat a conventional oven to 200 °C. Peel the potatoes, wash and trim the courgette and cut both into roughly 2 cm chunks, the potatoes a little smaller.
2. Toss the vegetables in a baking tray with half the oil and a pinch of salt and roast for 20 minutes.
3. Meanwhile, if the sardines aren't cleaned, remove the heads and guts, open them flat and pull out the backbone; rinse and pat dry.
4. Chop the parsley and mix it with the breadcrumbs and a pinch of salt; scatter it over the opened sardines and drizzle with the remaining oil.
5. Add the sardines to the tray skin side down and cook for another 10 minutes, until golden on top and the vegetables are tender. Serve straight away.