Anchovies with Roasted Peppers and Mint
Method
Sustainable seafood expert Barton Seaver recommends canned fish as an affordable, healthy, and very often sustainable option. Plus, there’s a lot species to try beyond just tuna.
- 2–3 red or yellow bell peppers, roasted, peeled, deseeded, and sliced into 3⁄4-inch strips
- Two 2-ounce tins anchovies in oil
- 1–2 tablespoons extra virgin olive oil
- 5 mint sprigs, leaves torn into small pieces
- Mace to taste
- Crostini for serving
Arrange the bell pepper strips on a serving platter and drizzle with the oil from the anchovy tins. Spread the anchovies evenly over the peppers. Drizzle with olive oil and mint and sprinkle with mace. Serve as-is or with crostini.
Variation: replace the mint leaves with torn basil leaves.
Excerpted from The Joy of Seafood: The All-Purpose Seafood Cookbook with more than 900 Recipes (Sterling Epicure, 2019).
Yield
4 servings