Baked oregano anchovies with potato and green bean salad
Anchovies baked with lemon and oregano, ready in 10 minutes.
Open in the appPer serving
- Calories
- 523 kcal
- Protein
- 42.7 g
- Carbohydrates
- 41.2 g
- Fat
- 21.2 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Anchovies180 g
- Potatoes180 g
- Green beans120 g
- Lemon zest2 g
- Extra virgin olive oil12 g
- Dried oreganoto taste
- Garlic1 clove
- Saltto taste
- Black pepperto taste
Contains: fish,
In season: June – September
Method
- Heat the oven to 200 °C (conventional). Wash and peel the potatoes and cut them into cubes of about 2 cm; top the green beans and halve them. Put them in cold water, bring to the boil, salt and cook for 12 minutes, until the potatoes are tender and the beans still slightly crisp; drain.
- Meanwhile clean the anchovies: pull the head off towards the belly to remove the innards, open them flat with your thumb and lift out the backbone; rinse and pat dry. Peel and thinly slice the garlic.
- Lay the opened anchovies skin side down in an oiled baking dish and season with the grated lemon zest, dried oregano, garlic, half the oil and a pinch of salt.
- Bake for 8 minutes, until the flesh is white and the edges just golden.
- Dress the potatoes and green beans while still warm with the remaining oil, salt and black pepper and serve with the anchovies.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.