Anchovies are among the best sources of omega-3 fatty acids. Here, the tiny fish top strips of roasted red peppers and are served over crusty bread—but the mixture can also be added to sandwiches or salads. Look for anchovy fillets packed in salt, which can be rinsed off for a less salty flavor than the oil-packed kind.

　　

Ingredients

serves 4

　　2 red bell peppers

　　1 garlic clove, very thinly sliced

　　1 tablespoon plus 1 teaspoon extra-virgin olive oil

　　4 anchovy fillets, quartered

　　Crushed red pepper flakes (optional)

　　

Step 1

Roast bell peppers directly over the flame of a gas burner, turning with tongs, until blackened all over. (Alternately, roast peppers under the broiler, turning, until skin has charred.) Transfer peppers to a large bowl, and cover with plastic wrap. Let steam about 15 minutes. Using paper towels, rub off skins; remove stems, ribs, and seeds. Cut each pepper lengthwise into 8 strips. Transfer to a small nonreactive (glass or ceramic) bowl.

　　

Step 2

Add garlic and 1 tablespoon oil to peppers; let marinate at least 1 hour (or up to 2 days in the refrigerator, covered tightly).

　　

Step 3

To serve, arrange peppers on a platter, and top each strip with an anchovy quarter. Sprinkle with crushed red pepper flakes, if desired, and drizzle with remaining teaspoon oil, dividing evenly.

　　

Nutrition Information

Step 4

(Per serving)

　　

Step 5

Calories: 67

　　

Step 6

Saturated Fat: 1g

　　

Step 7

Unsaturated Fat: 4g

　　

Step 8

Cholesterol: 3mg

　　

Step 9

Carbohydrates: 4g

　　

Step 10

Protein: 2g

　　

Step 11

Sodium: 149mg

　　

Step 12

Fiber: 1g

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