Turkish · Dinner
Anchovy Rice Bake (High-Protein)
A Turkish Black Sea baked rice dish layered with pan-fried anchovy fillets, egg-enriched rice, and toasted pine nuts, finished with lemon and dill. Onion, tomato, and raisins add sweetness to the classic profile. Extra anchovies and a folded-in egg deliver substantial protein.
$6
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
53.2gProtein
26.1gFat
47.8gCarbs
11.3gSugar
5.6gFiber
1180mgSodium
426mgChol
5.4gSat Fat
890mgPotassium
220mgCalcium
5.8mgIron
4.2mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the anchovy fillets dry and butterfly them open, removing any remaining bones, then set aside.
2
Sauté
Heat the olive oil in a skillet over medium heat and cook the diced onion for 4–5 minutes until soft and translucent.
3
Toast
Add the pine nuts to the skillet and toast over medium-low heat for 1–2 minutes, stirring often, until golden and fragrant.
4
Fold
Combine the cooked rice, sautéed onion and pine nuts, beaten egg, dill, parsley, raisins, salt, and pepper in a bowl until glossy.
5
Build
Oil a small baking dish and line the bottom with half of the anchovy fillets skin-side down, spoon the rice mixture over them, then arrange the remaining anchovy fillets over the top in a spiral pattern.
6
Bake
Bake in a preheated 400°F (200°C) oven for 20–22 minutes until the anchovy skin is lightly browned and the rice top is set firm.
7
Rest
Let the bake sit in the dish for 5 minutes so it firms up enough to hold its shape when unmoulded.
8
Plate
Invert the bake onto a plate so the spiral of anchovies faces up, and serve with a lemon wedge and a squeeze of lemon juice.
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 white rice
- 22 eggs
- 11 onion
- 4 tbsp36g pine nuts
- 4 tbsp4 tbsp dill
- 4 tbsp4 tbsp parsley
- 2 tbsp28g olive oil
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp30g raisins
- 22 lemon wedge, for serving
