If you like anchovies (alici in Italian), try this recipe from Mario Matassa, which would also work well with sardines…
Anchovies are the most commonly served fish in the Cinque Terre, often simply marinated in lemon juice as an antipasto – this is a great way to serve them:
Preparation time 15 minutes
Cooking time 45 minutes
• 3 large potatoes
• 4 tbsp extra-virgin olive oil
• 400g fresh anchovies
• 350g baby plum tomatoes, roughly chopped
• 2 garlic cloves, thinly sliced
• salt and pepper
• a small bunch of parsley
1 Peel and thinly slice the potatoes, then grease an oven-proof dish with olive oil and cover the bottom of the dish with slices of potatoes.
2 Place the anchovies on top along with the roughly chopped tomatoes and thinly sliced garlic.
3 Season with salt and pepper and a good drizzle of olive oil.
4 Arrange another layer of potatoes on top and follow with the anchovies and tomatoes. Season well and add garlic and another drizzle of olive oil.
5 Finally, sprinkle over some finely chopped parsley and bake in a preheated oven at 180°C/Gas Mark 4 for 40-45 minutes until the potatoes are tender. Serve with crusty ciabatta bread and a glass of white wine.