YOUR SOLIN GENERATED RECIPE
Sardine and Potato Sheet Pan Bake with Steamed Greens
Sheet-pan roasted baby potatoes and sardines seasoned with garlic and lemon, served alongside a bed of tender steamed spinach.
INGREDIENTS
1.75 oz Sardines (canned in water, drained)
200g Baby Potatoes (halved)
2 cups Fresh Spinach
1 tbsp Extra Virgin Olive Oil
1 Garlic Clove (minced)
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the halved baby potatoes with olive oil, minced garlic, salt, and pepper directly on the sheet pan.
Spread the potatoes in a single layer and roast for 20-25 minutes until golden and fork-tender.
Move the potatoes to one side of the pan and add the drained sardines to the other side.
Return the pan to the oven for another 5 minutes to gently warm the sardines and crisp the potato edges.
While the pan is finishing, lightly steam the spinach in a steamer basket or a covered pan with a splash of water for 2 minutes until wilted.
Remove the sheet pan from the oven and drizzle everything with fresh lemon juice.
Plate the roasted potatoes and sardines over the bed of steamed spinach and enjoy immediately.