Sardine and Potato Traybake with Lemon

• 800gpotatoes, skin on, cut into 2cm chunks
• 3 tbspolive oil
• 2 tspdried oregano
• 1 tspsmoked paprika
• 1large red onion, cut into thin wedges
• 4garlic cloves, skin on, lightly bashed
• 250gcherry tomatoes
• 200gfrozen green beans, no need to defrost
• 3 x 120gtins sardines in olive oil, drained, oil kept
• 1lemon, half sliced into thin rounds, half cut into wedges
• fine salt
• black pepper
• small handful parsley, chopped, to finish (optional)
• 1 tbspolive oil reserved from the sardine tins

Method

1. 1Heat the oven to 220C (200C fan). Cut the potatoes into 2cm chunks; keep the skins on, they crisp better and it saves you a job.
2. 2Tip the potatoes onto your largest roasting tray with 2 tablespoons of the olive oil, the oregano, paprika, a teaspoon of salt and plenty of pepper. Toss well and spread out in a single layer; crowded potatoes steam instead of crisping.
3. 3Roast for 18 minutes until the potatoes are turning golden at the edges and a knife goes in easily.
4. 4Add the red onion, garlic, cherry tomatoes and green beans to the tray with the last tablespoon of oil and a pinch of salt. Toss with the potatoes and roast for 12 minutes until the onion has softened, the beans are tender and the tomatoes have started to burst.
5. 5Lay the sardines on top in a single layer with the lemon slices tucked between them and drizzle over a tablespoon of the oil from the tins; it carries real flavour. Roast for 7 minutes until the sardines are hot through and their edges have crisped.
6. 6Squeeze the soft garlic out of its skins and mash it into the tray juices with the back of a spoon. Squeeze over a lemon wedge, scatter with the parsley if using and serve straight from the tray with the rest of the lemon wedges.

Per serving

kcal

462

protein

24.6g

fibre

9.2g

carbs

50.5g

fat

20g