adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked fish with anchovy crust and sauce vierge
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Enhance the robust flavor of this fish dish with salty and flavorful anchovies.
Ingredients:
  • 1 x 45g can anchovies in oil
  • 120g breadcrumbs
  • 60ml olive oil
  • 250.00 ml fresh flat-leaf parsley, chopped
  • Grated rind of 1 lemon
  • 4 (about 180g each) skinless blue-eye fillets (or other firm white fish)
  • 80ml olive oil
  • 1 roma tomato, seeds removed, finely chopped
  • 8 pitted black olives, cut into strips
  • 1 garlic clove, finely chopped
  • 20.00 ml fresh flat-leaf parsley, finely chopped
Instructions:
  • Preheat your oven to 180°C.
  • Reserved 3 anchovy fillets for the sauce. Blend the remaining anchovies, breadcrumbs, garlic, oil, parsley, and rind in a food processor until well combined.
  • Dry the fish with paper towels, then lay it on a greased baking tray. Sprinkle breadcrumb mixture on top, gently pressing down to create a crispy crust. Bake for 10 minutes or until the fish is fully cooked.
  • Prepare the sauce by finely chopping the anchovies and combining them with all remaining ingredients in a saucepan, except for the parsley. Heat gently over low heat until warmed, then mix in the parsley.
  • Plate the fish beautifully on 4 plates and drizzle the delicious sauce around each serving.

Similar Recipes