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 and possible waiting 25 min · Cooking 20 min

Preparation and possible waiting: 25 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Cereals containing gluten: Ingredient to check: Bread. Usual composition; check the label or the dough/sauce recipe: Bread. Fish: Ingredient to check: Fresh anchovies, Extra virgin olive oil. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Bread.

Rating Not yet rated

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

Jump to steps

25 minpreparation and possible waiting

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 and possible waiting 25 min · Cooking 20 min

Preparation and possible waiting: 25 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Starter 30 to 60 minutes Home-style

Allergens

View full classification 24 tags

Diet

Pescatarian

Dietary requirements

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

Dish type

Starter

Meal

LunchDinner

Preparation

SautéingFryingToasting

Appliances

Frying pan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

For sharingFor guests

Nutrition

High in proteinSource of omega-3

Total time

30 to 60 minutes

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

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Keep the cleaned anchovies refrigerated while preparing the vegetables.
Preheat the oven to 190°C. 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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.