Turkish · Dinner
Anchovy Rice Bake (Low-Calorie)
A lightened Turkish anchovy rice bake layering fresh anchovy fillets over lemon and dill-flecked rice, baked briefly under a thin drizzle of olive oil until the fish turns opaque. Baking rather than frying trims fat, keeping the dish bright, herb-forward, and low-calorie with Mediterranean citrus notes.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
378Calories
34.2gProtein
11.9gFat
36.1gCarbs
2.8gSugar
1.9gFiber
720mgSodium
161mgChol
2.1gSat Fat
580mgPotassium
175mgCalcium
3.4mgIron
3.6mcgVitamin B12
14mgVitamin C
low-calorie
pescatarian
mediterranean
low-calorie
Instructions
1
Prep
Preheat oven to 400°F. Rinse anchovy fillets under cold water, pat dry, and rub baking dish with few drops olive oil.
2
Saute
Warm remaining olive oil in skillet over medium heat, add minced garlic and chopped onion, cook 3 minutes until translucent and fragrant.
3
Build
Spread cooked rice in baking dish, scatter sautéed onion and garlic over it, sprinkle with half the chopped dill, lemon zest, salt, and pepper.
4
Bake
Arrange butterflied anchovy fillets flat over rice in single layer, tuck thin lemon slices between fillets, drizzle juice over top, bake 12 minutes at 400°F until opaque.
5
Plate
Slide bake onto plate, scatter remaining dill over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g fresh anchovy fillets
- 1 1/2 cup280g cooked white rice
- 2 tbsp2 tbsp olive oil
- 11 lemon
- 2 tbsp2 tbsp fresh dill
- 2 clove2 clove garlic
- 4 tbsp4 tbsp onion
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp lemon zest
