Spanish baked sardines on a bed of potatoes and tomatoes

Preheat the oven to 200 °C (190 °C fan). Peel the potatoes and cut them into thin slices, approx. 3 mm thick. Cut the onion into thin half-moons or rings, and crush the garlic cloves or slice them paper-thin.

Drizzle a large ceramic baking dish or baking sheet with 2 tablespoons of extra virgin olive oil. Spread the potato slices and onion evenly over the bottom, scatter half of the garlic on top, then season generously with salt and pepper. Drizzle with the dry white wine and a little more olive oil.

Slide it into the preheated oven and bake for 20-25 minutes, until the potatoes are half-tender and the edges begin to turn golden brown.