45 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Fish
Fish
Sulfites
Sulfites
Elaboration
  • Preparing fish: immerse the anchovies into chilled water to drain the excess blood. Dry them.

This recipe requires these steps:

  • Elaborate a fresh bilbaína sauce with the garlic chopped into slices.
  • Make a red pepper stew.
  • Season the anchovies and place them in a baking tin.
  • Add the raw bilbaína sauce over the anchovies and place inside the oven on a high temperature until they are cooked.
  • Place on a plate and garnish with the red pepper stew.
Nutritional information (1 portion)
Fiber 2.04 g
Saturates 8.83 g
Monounsaturated fatty acids 17.51 g
Polyunsaturated fatty acids 10.64 g
Cholesterol 138.17 mg
Calcium 71.23 mg
Iron 2.46 mg
Zinc 1.22 mg
Vitamin A 724.63 ug
Vitamin C 77.9 g
Folic acid 29.16 ug
Salt (Sodium) 1140.25 mg
Sugars 6.78 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.