Turkish · Dinner
Baked Anchovy Rice Bowl (Gluten-Free)
White fish fillet baked over rice with anchovy fillets melted into onion, garlic, and tomato for a briny backbone, finished with parsley, lemon and pine nuts. Served warm from the baking dish, this bowl draws on Aegean pantry staples and simple oven roasting.
$7
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
481Calories
41.1gProtein
13.6gFat
51.9gCarbs
4.8gSugar
3.3gFiber
1043mgSodium
124mgChol
2.1gSat Fat
975mgPotassium
108mgCalcium
3.4mgIron
3.7mcgVitamin B12
13mgVitamin C
gluten-free
pescatarian
protein-rich
gluten-free
Instructions
1
Prep
Rinse rice until water runs clear. Pat fish dry and season both sides with salt and pepper.
2
Saute
Warm olive oil in an oven-safe skillet over medium heat. Saute onion for 3–4 minutes until soft, then stir in minced garlic and chopped anchovy fillets. Cook 1 minute until anchovy dissolves.
3
Simmer
Add diced tomato and rinsed rice with 160ml water. Bring to a simmer, reduce to low, cover and cook 10 minutes until liquid absorbs.
4
Bake
Nestle fish fillet on rice, cover with foil and bake at 400°F for 12–15 minutes until fish flakes easily with a fork.
5
Plate
Scatter pine nuts and chopped parsley over fish. Transfer to a bowl and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 66 anchovy fillets
- 2/3 cup130g basmati rice, uncooked
- 11 onion
- 4 cloves4 cloves garlic
- 22 small tomato
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp fresh parsley
- 11 lemon, cut into a wedge
- 2 tsp2 tsp pine nuts
- a pinch of salt
- a pinch of black pepper
