Anchovies with Roasted Peppers and Mint

Method

Sustainable seafood expert Barton Seaver recommends canned fish as an affordable, healthy, and very often sustainable option. Plus, there’s a lot species to try beyond just tuna.

• 2–3 red or yellow bell peppers, roasted, peeled, deseeded, and sliced into 3⁄4-inch strips
• Two 2-ounce tins anchovies in oil
• 1–2 tablespoons extra virgin olive oil
• 5 mint sprigs, leaves torn into small pieces
• Mace to taste
• Crostini for serving

Arrange the bell pepper strips on a serving platter and drizzle with the oil from the anchovy tins. Spread the anchovies evenly over the peppers. Drizzle with olive oil and mint and sprinkle with mace. Serve as-is or with crostini.

Variation: replace the mint leaves with torn basil leaves.

Excerpted from The Joy of Seafood: The All-Purpose Seafood Cookbook with more than 900 Recipes (Sterling Epicure, 2019).

Yield

4 servings