Pan-cooked anchovies with cherry tomatoes, capers and bulgur

Ingredients

For 1 serving

• Anchovies180 g
• Cherry tomatoes150 g
• Capers6 g
• Garlic1 clove
• Bulgur55 g
• Extra virgin olive oil12 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Put a small pan of water on to boil; when it boils, salt it and cook the bulgur over medium heat for 12 minutes, until tender; drain well.
2. Meanwhile clean the anchovies: pull off the head, open the belly, remove the guts and backbone leaving them open like a book; rinse and pat dry. Wash and halve the cherry tomatoes; rinse the capers; peel and crush the garlic.
3. In a wide frying pan heat the oil over medium heat with the garlic for 1 minute, add the tomatoes and capers with a pinch of salt and cook for 5 minutes, until the tomatoes soften.
4. Lay the opened anchovies on the sauce skin side up, cover and cook for 3 minutes, until opaque.
5. Finish with the oregano and serve the anchovies with the sauce and the bulgur.