Anchovies casserole

45 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
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)
Energy
425.93
kcal
Carbohydrates
5.46
g
Proteins
30.16
g
Lipids
31.22
g
Sugars 2.12 g
Salt (Sodium) 1054.32 mg
Folic acid 24.09 ug
Vitamin C 40.3 g
Vitamin A 697.46 ug
Zinc 0.92 mg
Iron 1.88 mg
Calcium 53.79 mg
Cholesterol 98.27 mg
Polyunsaturated fatty acids 7.06 g
Monounsaturated fatty acids 16.03 g
Saturates 7.01 g
Fiber 1.47 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.