Baked Anchovy en Papillote with Potatoes

Name: Baked Anchovy en Papillote with Potatoes
Total time: 1500 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 whole anchovy, about 3 lbs (1.4 kg); Potatoes; Red bell peppers; Green bell peppers; 1 large onion; Olive oil, salt, and pepper; 1 lemon

Aurea Dias @Aurita

CABA, Argentina

A blue fish wrapped in aluminum foil to concentrate its flavors and keep the aromas from escaping. This technique is very common for fish. Give it a try—have a great week ahead!

Aurea Dias @Aurita

CABA, Argentina

A blue fish wrapped in aluminum foil to concentrate its flavors and keep the aromas from escaping. This technique is very common for fish. Give it a try—have a great week ahead!

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Ingredients

25 minutes

Serves 4 servings

1whole anchovy, about 3 lbs (1.4 kg)
Potatoes
Red bell peppers
Green bell peppers
1large onion
Olive oil, salt, and pepper
1lemon

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Steps

25 minutes

1

Choose fresh fish; the eyes should be shiny and bulging. If the eyes look cloudy and dull, the fish is less fresh. If the eyes are sunken, it's even less fresh. Ask your fishmonger to remove the scales and guts. Pat dry with paper towels, then cut open to insert lemon slices and fresh herbs. Preheat the oven to 350°F (180°C).
2

Slice the potatoes very thinly so they cook along with the fish. Also slice the peppers, onion, and tomatoes. Drizzle with olive oil, then place the anchovy on top.
3

Finally, cover tightly with aluminum foil and bake for 15 minutes at high heat. Warm the plates in the microwave and serve with a salad of red leaf lettuce, beets, and chopped garlic. Enjoy!