Marinated Anchovies (+Anchovy Toast)
Savory, salty marinated anchovies served with chilled butter and warm garlic-rubbed toast.
Servings: 6
Calories: 185kcal
Ingredients
Marinated Anchovies
- 1 small tin or jar oil-packed anchovies see notes
- 1/4 cup olive oil
- 2 tablespoons minced parsley
- 2 teaspoons lemon zest
- 1/8 teaspoons crushed red pepper flakes optional
Anchovy Toast
- 6 small slices good quality, crusty bread or Homemade Crostini
- 1 large clove garlic peeled
- 6 tablespoons salted butter cold
- marinated anchovies see above
Instructions
Marinated Anchovies
- Combine the olive oil, parsley, lemon zest and chili flakes in a small bowl. Set aside.
- Gently remove the anchovies from the tin and arrange on a rimmed serving plate, being careful to keep the filets intact. Pour the infused oil over them. Serve right away or store in the refrigerator for up to three days.
Anchovy Toast
- Under a broiler or in a standard toaster, toast the bread, until the surface is golden brown.
- Rub each piece of toast with the garlic clove, then top with a generous slice of cold butter and 1-2 marinated anchovies. Top with a drizzle of the marinade then serve right away.
Notes
Ingredient Notes and Substitutions:
- Anchovies: Choose the best anchovies you can for this recipe. You don't necessarily have to track down specialty Spanish anchovies from Cantabria. The brands Agostino Recca and Ortiz are widely available in US supermarkts and have very good quality tinned fish.
Nutrition
Calories: 185kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 104mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 475IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 0.2mg