Breadcrumb and lemon gratinated anchovies with escarole and potatoes

Ingredients

For 1 serving

• Anchovies160 g
• Breadcrumbs15 g
• Parsleyto taste
• Lemon0.5
• Escarole200 g
• Potatoes150 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Saltto taste

Contains: gluten, fish,

Method

1. Put a pan of water on to boil and heat a conventional oven to 200 °C. Peel the potatoes and cut them into roughly 2 cm cubes.
2. When the water boils, salt it, add the potatoes and boil for 12–15 minutes, until a fork slides through easily; drain.
3. Meanwhile, if the anchovies aren't cleaned, remove the heads and guts, open them flat and pull out the backbone; rinse and pat dry. Lay them skin side down in a lined baking tray.
4. Mix the breadcrumbs with the chopped parsley, the grated lemon zest and a pinch of salt, scatter over the anchovies and bake for 10 minutes, until golden on top.
5. While the anchovies bake, wash the escarole leaf by leaf and cut it into strips. Heat half the oil with the crushed garlic in a frying pan over medium heat, add the escarole and a pinch of salt and sauté for 5–6 minutes, until wilted and the pan is dry.
6. Serve the anchovies, escarole and potatoes with the remaining oil and the lemon juice.