Turkish · Dinner
Baked Anchovy Rice Bowl
Fresh anchovy fillets are laid over saffron-tinted rice in a shallow baking dish with tomato, lemon and dill, then baked until the fish flakes and rice edges crisp. A Turkish-style olive oil and lemon dressing finishes the bowl, served warm with fresh parsley.
$7
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
486Calories
39.2gProtein
22.1gFat
33.6gCarbs
4.1gSugar
3.2gFiber
612mgSodium
167mgChol
3.6gSat Fat
780mgPotassium
145mgCalcium
3.4mgIron
4.8mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Pat the anchovy fillets dry with paper towel and season both sides with salt and black pepper. Thinly slice the tomato and onion; mince the garlic; chop the dill and parsley. Soak the saffron threads in 1 tbsp warm water.
2
Sauté
Warm 1 tbsp olive oil in a small skillet over medium heat, cook the sliced onion and garlic for 3–4 minutes until the onion turns soft and translucent.
3
Bake
Spread the cooked rice in a small baking dish, stir in the sautéed onion, garlic and saffron with its water until the rice turns pale gold. Lay the anchovy fillets over the rice, tuck the tomato and lemon slices between them, scatter the dill on top, drizzle with remaining 1 tbsp olive oil, and bake at 400°F (200°C) for 15–18 minutes until the anchovy flesh turns opaque and flakes easily.
4
Plate
Squeeze the lemon juice over the hot bowl, scatter fresh parsley on top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g fresh anchovy fillets, cleaned and butterflied
- 1 1/2 cup280g cooked basmati rice
- 22 small tomato
- 11 lemon, plus 1 tbsp juice
- 2 tbsp2 tbsp fresh dill
- 4 tbsp60ml olive oil
- 11 small onion
- 2 clove2 clove garlic
- 2 pinch2 pinch saffron threads
- 2 tbsp2 tbsp fresh parsley
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
