TRATAGREECE.GR | FLOKOSKALAMARAKIA.GR
Potato crusted sardines with tomato sauce
    Ingredients
  • 1 pack (400g) fresh frozen Aegean sardine fillets TRATA on ice
  • 200 g potatoes
  • Juice from 1 lemon
  • 50 g olive oil
  • Salt and pepper
  • For the tomato cream:
  • 50 g tomato paste
  • 30 g mayonnaise
  • 50 g Greek yoghurt
  • For serving:
  • 50 g parsley, finely chopped
  • 30 g cappers
PREPARATION
Preparation Time:35'

Preheat the oven to 200oC. Using a vegetable peeler remove the potato skins and peel lengthwise into thin strips. Place the potato strips in a large bowl and toss with the lemon juice, olive oil, salt and pepper. Then overlap them onto each other take the frozen sardine fillets out of their package and place them along the potato strips. Carefully wrap the strips around each fillet. Using a spatula, transfer each potato-wrapped fish bundle into a pan and roast for 20 minutes, until the strips are golden and well crusted. Prepare the sauce. Place all the ingredients in a bowl and mix well until smooth and creamy. Rinse the cappers and finely chop them. When the sardines are cooked remove from the oven and let them sit for 10 minutes. Cut them in four pieces with a sharp knife. Serve with the tomato cream and herbs on top.

Recommended products
for the recipe
Potato crusted sardines with tomato sauce
  • 1 pack (400g) fresh frozen Aegean sardine fillets TRATA on ice
  • 200 g potatoes
  • Juice from 1 lemon
  • 50 g olive oil
  • Salt and pepper
  • For the tomato cream:
  • 50 g tomato paste
  • 30 g mayonnaise
  • 50 g Greek yoghurt
  • For serving:
  • 50 g parsley, finely chopped
  • 30 g cappers

Preheat the oven to 200oC. Using a vegetable peeler remove the potato skins and peel lengthwise into thin strips. Place the potato strips in a large bowl and toss with the lemon juice, olive oil, salt and pepper.

Then overlap them onto each other take the frozen sardine fillets out of their package and place them along the potato strips. Carefully wrap the strips around each fillet. Using a spatula, transfer each potato-wrapped fish bundle into a pan and roast for 20 minutes, until the strips are golden and well crusted.

Prepare the sauce. Place all the ingredients in a bowl and mix well until smooth and creamy. Rinse the cappers and finely chop them. When the sardines are cooked remove from the oven and let them sit for 10 minutes. Cut them in four pieces with a sharp knife. Serve with the tomato cream and herbs on top.

Preparation Time 35'
Recommended products
for the recipe