Baked anchovy dish with cherry tomatoes, capers, green beans and bread

Ingredients

For 1 serving

• Anchovies160 g
• Cherry tomatoes120 g
• Capers5 g
• Breadcrumbs15 g
• Green beans150 g
• Bread30 g
• Extra virgin olive oil10 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Heat a conventional oven to 200 °C and put a pan of water on for the green beans.
2. If the anchovies aren't cleaned, remove the heads and guts, open them flat and pull out the backbone; rinse and pat dry. Wash and quarter the cherry tomatoes; rinse the capers.
3. Lay the opened anchovies skin side down in a pie dish, scatter the tomatoes and capers on top, sprinkle with the breadcrumbs, oregano and a pinch of salt and drizzle with half the oil.
4. Bake for 12 minutes, until the breadcrumbs are golden and the anchovies are opaque.
5. Meanwhile top the green beans; when the water boils, salt it and cook them for 8 minutes, until tender but still crisp. Drain and dress with the remaining oil.
6. Serve the anchovy bake with the green beans and the bread.