Seared anchovies with orange, fennel and olive salad and bread

Ingredients

For 1 serving

• Anchovies150 g
• Orange1
• Fennel0.5
• Black olives5
• Bread40 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: October – April

Method

1. Trim the tough base and outer layers of the fennel and slice it paper-thin. Peel the orange with a knife, removing the white pith too, and slice it thinly, catching the juice.
2. Arrange the orange and fennel on a plate, add the black olives and dress with half the oil, the saved juice, salt and black pepper.
3. If the anchovies aren't cleaned, remove the heads and guts, open them flat and pull out the backbone; rinse and pat them very dry.
4. Heat the remaining oil in a non-stick pan over high heat and sear the opened anchovies for 1 minute per side, until opaque and lightly golden; salt them.
5. Serve the anchovies on the salad with the bread.