Battered anchovies filled with roasted green and red peppers

60 min
Type of dish: Fish, Vegetables
Seasonal period: April, May, June, July

For the anchovies:

  • Clean the anchovies and open them from top to bottom getting rid of the spine and the head.
  • Dry and save for later.

For the stuffing:

  • Remove the seeds of the green peppers.
  • Fry them for a few seconds in very hot oil. Immediately put them in a bowl with cold water to cease the frying.
  • Peel and chop the anchovies into strips. Save for later.
  • Confit the Piquillo Peppers and chop them into strips (the size should be same of the strips of green pepper).
  • Make 4 anchovy sandwiches per serving: 2 stuffed with green pepper and the other 2, stuffed with Piquillo Pepper.
  • Season, dip the anchovies into flour and egg and fry them with olive oil.
  • Put the anchovies on top of some absorbent paper to get rid of the excess oil.

For the garnish:


  • Place the hot basic ratatouille with the help of a kitchen ring. Place the anchovies on top of the ratatouille.
  • Season with the fried garlic and sprinkle freshly chopped parsley.


Nutritional information (1 portion)
Fiber 2.67 g
Saturates 19.06 g
Monounsaturated fatty acids 52.52 g
Polyunsaturated fatty acids 35.22 g
Cholesterol 228.43 mg
Calcium 111.27 mg
Iron 3.56 mg
Zinc 1.69 mg
Vitamin A 215.03 ug
Vitamin C 128.46 g
Folic acid 54.63 ug
Salt (Sodium) 646.28 mg
Sugars 5.73 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.