She Strengthens

Mediterranean Sardine Supper: A Flavorful and Eco-Friendly Delight

When it comes to sustainable seafood, sardines are an excellent choice. Rich in omega-3 fatty acids, these small fish are not only good for you but also gentle on the environment. In this recipe, we’ll show you how to prepare a hearty Mediterranean-inspired supper featuring roasted sardines and rustic smashed potatoes.

Smashed Potatoes: A Perfect Side Dish

To make the most of your time, ask your fishmonger to clean and bone the sardines for you. While you’re at it, grab a pastry brush from your kitchen supply store or online.

Ingredients:

For the potatoes:

• 2 1/2 pounds medium Yukon Gold potatoes
• 1/4 cup olive oil
• 2 tablespoons finely chopped fresh rosemary leaves
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper

For the sardines:

• 2 pounds fresh sardines, scaled, heads and fins removed, gutted, and boned
• Freshly ground black pepper
• 1 cup kalamata olives, pitted and coarsely chopped
• 1/2 cup coarsely chopped fresh Italian parsley leaves
• 3 medium garlic cloves, minced
• 3 anchovy fillets, minced
• 3 tablespoons olive oil
• Finely grated zest of 2 medium lemons (about 2 packed teaspoons)
• Juice of 2 medium lemons (about 1/4 cup)
• 1/4 teaspoon kosher salt, plus more as needed
• 3/4 cup fresh breadcrumbs

Preparing the Potatoes

Heat your oven to 450°F and arrange a rack in the middle. Place the potatoes in a large pot, cover with water, and generously season the water with salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are knife-tender, about 25 to 30 minutes. Drain the potatoes and let them cool.

Once the potatoes are cool enough to handle, place them on a baking sheet. Using the palm of your hand, press down on each potato to flatten it to about a 1/2- to 3/4-inch thickness. Whisk together the oil, rosemary, red pepper flakes, measured salt, and pepper to taste in a small bowl. Brush half of the oil mixture over the potatoes and season with salt. Flip the potatoes over, brush the remaining oil mixture over them, and season with salt again.

Roast the potatoes in the oven until the bottoms are golden brown, about 20 minutes. Flip them over and roast for another 20 minutes, or until the edges and bottoms are crunchy and golden brown. Remove the potatoes from the oven and cover them with foil to keep warm.

Preparing the Sardines

Keep the oven at 450°F and arrange a rack in the top position closest to the broiler. Place the sardines on a baking sheet and season the insides and outsides with salt and pepper.

In a medium bowl, combine the olives, parsley, garlic, anchovies, olive oil, lemon zest, lemon juice, measured salt, and pepper to taste. Fill each sardine with a few teaspoons of the olive mixture, being careful not to overfill. Scatter any remaining olive mixture around the sardines on the baking sheet, leaving excess liquid behind. Sprinkle the breadcrumbs on top of the sardines.

Roast the sardines in the oven for about 5 to 7 minutes, or until they’re firm and starting to brown at the edges.

Serving

To serve, divide the smashed potatoes among four plates. Lay the sardines over the potatoes and top with any leftover roasted-olive-and-breadcrumb mixture from the baking sheet. Serve immediately and enjoy!