Sardine fillets with sweet potatoes and cherry tomatoes

This carefree one-dish recipe is tasty, colourful, and full of antioxidants. It is perfect for a summer dinner!

2 servings

1 sweet potato

1 medium onion

1 clove garlic

Freshly ground black pepper

2 handfuls of cherry tomatoes

Olive oil

About 250 g sardine fillets

2 tbsp. pitted black olives

Chopped mint leaves

Preheat the oven to 180° C roast.

Spread 1 tbsp. olive oil in the bottom of a medium-sized oven-proof dish.

Peel the sweet potato and cut into thin slices. Place the slice in a large bowl. Add the peeled and thinly sliced onion, minced garlic, black pepper, and 2 tbsp. olive oil. Mix and pour into the oven-proof dish. Sprinkle with 4 tbsp. water and cook in the oven for about 30 minutes until the vegetables are soft.

Clean and check the sardine fillets; your fishmonger may not have been thorough enough with his cleaning! Wash the cherry tomatoes. Place the sardine fillets and cherry tomatoes on top of the vegetables in the oven-dish and continue cooking for 15 minutes until the fish is done.

Decorate with chopped mint leaves and back olives and divide on the plates. Serve with a green side salad and some good country bread for a balanced meal.