Sardine and Potato Bake with Smoked Paprika

Preheat your oven to 200°C (400°F). In a small skillet over gentle heat, warm 3 tablespoons of olive oil with the minced garlic, letting the garlic softens slowly and perfume the oil for about 5 minutes. Do not let it brown.

Arrange half the sliced potatoes in a single overlapping layer in a baking dish, seasoning lightly with salt and cracked black pepper. Scatter half the caramelized onions over this layer.

Scatter half the thinly sliced onions over this layer.

Repeat with the remaining potatoes, onions, and another pinch of salt and pepper. Tuck the remaining lemon wedge into the dish.

Repeat with the remaining potatoes, onions, and another pinch of salt and pepper.

In a bowl, whisk together the warm garlic oil, heavy cream, smoked paprika, and cayenne until combined. Pour this mixture evenly over the layered potatoes and sardines.

In a small bowl, toss the breadcrumbs with the chopped parsley and 1 tablespoon of olive oil. Scatter this topping generously across the surface of the bake.

Cover the dish tightly with foil and slide it into the preheated oven. Bake for 20 minutes, then remove the foil and continue baking for another 15 minutes until the top is golden and the potatoes are tender all the way through.

Remove from the oven and let the bake rest for 5 minutes before spooning onto plates. Finish with a final drizzle of olive oil and a squeeze of lemon if desired. Serve alongside crusty bread to soak up the paprika cream.