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
481.49
kcal
Carbohydrates
5.53
g
Proteins
33.41
g
Lipids
35.91
g
Fiber 1.47 g
Saturates 7.86 g
Monounsaturated fatty acids 17.17 g
Polyunsaturated fatty acids 9.67 g
Cholesterol 109.19 mg
Calcium 58.53 mg
Iron 2.04 mg
Zinc 1.0 mg
Vitamin A 704.89 ug
Vitamin C 40.3 g
Folic acid 25.47 ug
Salt (Sodium) 1070.12 mg
Sugars 2.12 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.