Baked potato and sadine covered with mustard mayonnaise sauce, almond and panko.

Serves 2
Ingredients
-2 cans of Sardine in oil
-2 small Russet Potatoes
-1 teaspoon Garlic Powder
-1/2 cup Panko/Bread Crumbs
-1/4 cup Chopped Almond
-1 tablespoon Olive Oil
-1 teaspoon Lemon Juice
-2 tablespoons Dijon Mustard
-1 tablespoon Mayonnaise
-Salt
-Pepper

1. Preheat the oven to 390 degrees F.

2. Cut potatoes into thin round slices. Drain Sardine. Remain the oil in the can.

3. In a bowl, combine mayonnaise and Dijon mustard. Mix well.

4. In a frying pan, heat olive oil and sauté panko. When panko browns, add almond. Saute for one minute and add garlic powder and lemon juice.

5. Place sliced potatoes and sardine in a baking dish. Sprinkle salt and pepper, spread Dijon mustard mayonnaise sauce and pour the preserved oil. Then sprinkle sautéed panko and almond on top.

6. Bake for about 15 minutes.

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