Anchovies with Roasted Peppers and Mint Recipe | James Beard Foundation
Sustainable seafood expert Barton Seaver recommends canned fish as an affordable, healthy, and very often sustainable option.
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Cooking tools:
- Oven
- Baking sheet
- Tongs
- Chef's knife
- Cutting board
- Can opener
- Serving platter
Ingredients
- 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
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