An entirely made-up recipe this week, though based heavily on last week’s roast sea bass & vegetable traybake. See if you can spot the similarities.
Serves 2, but can scale up infinitely by adjusting quantities.
- 1 jar anchovies
- 1 tin sardines
- red potatoes
- cherry tomatoes
Pre-heat oven to 160 degrees (fan) / 180 degrees otherwise. Slice potatoes as thin as you can – half a centimetre or less for maximum effect. As noted last week, this makes the body perfectly tender and the skin around the edges exactly crisp enough.
Line tray with potatoes; scatter on the tomatoes; sprinkle with olive oil like there’s no tomorrow; season with salt and pepper; mix it all together; bake for 25 minutes, turning halfway through.
Add the fish, olives and beans; sprinkle with a little more oil; mix it up again; give it another 10-15 minutes while you enjoy your G&T.
The result is a delicious fishy blend of flavours and also extremely rich, so don’t go fooling yourself that the potatoes don’t look like much. Believe me, they are plenty.