Baked anchovies with mint zucchini and bread

Ingredients

For 1 serving

• Anchovies150 g
• Zucchini1
• Breadcrumbs10 g
• Bread50 g
• Extra virgin olive oil8 g
• Mintto taste
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Heat a conventional oven to 200 °C. Wash and trim the courgette and slice it into rounds about 5 mm thick.
2. Toss the courgette in a baking tray with half the oil and a pinch of salt and roast for 10 minutes.
3. Meanwhile, if the anchovies aren't cleaned, remove the heads and guts, open them flat and pull out the backbone; rinse and pat them dry.
4. Lay the opened anchovies skin side down on the courgette, sprinkle with the breadcrumbs and a pinch of salt and drizzle with the remaining oil.
5. Cook for another 8 minutes, until the breadcrumbs are golden and the anchovies are opaque.
6. Finish with torn mint leaves and serve with the bread.