Spicy Spanish Anchovies on Grain-Free Multiseed Toast
These little nutritional powerhouses were a staple of my Greek ancestors' diet. Sautee with garlic, parsley and a serrano or red chili pepper for spice and don't skimp on the lemon zest for necessary acidity. I skip the salt on this one as the canned anchovies come with sodium added already. Optional - add oregano at the end for immune-boosting properties. Enjoy!
Ingredients
- 1 can Wild Planet White Anchovies
- 2 garlic cloves, finely chopped
- 1 red chili pepper, fresno or serrano pepper, deseeded and chopped
- 1 lemon, zest and juice (I used a peeler to zest the outside of the lemon and then chopped the pieces up to be smaller)
- 1/2 cup parsley, finely chopped
- 2 slices Julian Bakery paleo, gluten-free seed bread (or any dark, multi-seed or rye toast)
Instructions
- Slightly open the can of anchovies and drain the olive oil into a small skillet on medium-heat.
- Add the garlic and chili peppers and cook for 2 min, stirring frequently.
- Add the lemon zest and juice of one lemon. Cook for 2 min.
- Add the anchovies and turn to high heat, "frying" on one side for a minute. (you can flip to the other side if you'd like, but since they're so small I didn't bother)
- Then add the chopped parsley into the mixture and reduce to low-heat.
- Toast your two pieces of bread. Use a fork to transfer the mixture onto the pieces of bread. Voila! Enjoy this tasty recipe.
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