Anchovies are among the best sources of omega-3 fatty acids. Here, the tiny fish top strips of roasted red peppers and are served over crusty bread—but the mixture can also be added to sandwiches or salads. Look for anchovy fillets packed in salt, which can be rinsed off for a less salty flavor than the oil-packed kind.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Roast bell peppers directly over the flame of a gas burner, turning with tongs, until blackened all over. (Alternately, roast peppers under the broiler, turning, until skin has charred.) Transfer peppers to a large bowl, and cover with plastic wrap. Let steam about 15 minutes. Using paper towels, rub off skins; remove stems, ribs, and seeds. Cut each pepper lengthwise into 8 strips. Transfer to a small nonreactive (glass or ceramic) bowl.
Step 2
Add garlic and 1 tablespoon oil to peppers; let marinate at least 1 hour (or up to 2 days in the refrigerator, covered tightly).
Step 3
To serve, arrange peppers on a platter, and top each strip with an anchovy quarter. Sprinkle with crushed red pepper flakes, if desired, and drizzle with remaining teaspoon oil, dividing evenly.
Nutrition Information
Step 4
(Per serving)
Step 5
Calories: 67
Step 6
Saturated Fat: 1g
Step 7
Unsaturated Fat: 4g
Step 8
Cholesterol: 3mg
Step 9
Carbohydrates: 4g
Step 10
Protein: 2g
Step 11
Sodium: 149mg
Step 12
Fiber: 1g
