Easy

Cooked anchovy toasts with sautéed peppers

Name: Cooked anchovy toasts with sautéed peppers
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Home-style, Spanish
Ingredients: 600 g Fresh anchovies (72 cleaned fillets from about 36 fish; heads, guts and backbones removed); 300 g Bread (18 slices); 150 g Spring Onion; 100 g Green pepper; 80 g Red pepper; 6 g Garlic; 0.2 g Chilli pepper (dried); 55 g Extra virgin olive oil (35 g vegetables and 20 g fish); 3 g Parsley; 2 g Salt (to taste)

Total time45 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Crisp toasts topped with fully cooked fresh anchovies and gently sautéed peppers and spring onion.

25 minprep

20 mincooking

6servings

2.173 kcalwhole recipe

362 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 45 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Pescatarian Starter 30 to 60 minutes Home-style

Lactose-free and 7 more Indicative dietary requirements

View full classification 25 tags

Diet

Pescatarian

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Starter

Meal

LunchDinner

Preparation

SautéingBaking

Appliances

Frying panOven

Cuisine

Home-styleSpanish

Season

All year round

Occasion

For sharingFor guests

Nutrition

High in proteinHigh in fibreLow calorie

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Fresh anchovies 72 cleaned fillets from about 36 fish; heads, guts and backbones removed 600 g
Bread 18 slices 300 g
Spring Onion 150 g
Green pepper 100 g
Red pepper 80 g
Garlic 6 g
Chilli pepper dried 0.2 g
Extra virgin olive oil 35 g vegetables and 20 g fish 55 g
Parsley 3 g
Salt to taste 2 g

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Let’s get cooking

Method

Keep the cleaned anchovies refrigerated while preparing the vegetables. Toast the bread slices at 190°C for 6–8 minutes and set aside.
Finely chop the spring onion, green pepper, red pepper and garlic. Soften in a frying pan with 35 g oil, the chilli and salt over medium-low heat for 10–12 minutes until tender. Remove the chilli and add the parsley.
Pat the anchovy fillets dry and season lightly. Heat the remaining 20 g oil in a non-stick frying pan and cook in batches for 1–2 minutes per side until opaque and at 63°C.
Place four fillets on each toast and spoon over the warm sautéed vegetables. Serve three toasts per person immediately.