A good firm white fish is perfect for this recipe. I seasoned the fish fillets with olive oil, salt and pepper and baked them before topping them with the delicious sauce.
4 firm white fish fillets, baked or grilled
1 oz. drained and chopped anchovies
2 minced garlic cloves
1/4 c. olive oil
1 t. lemon zest
1 1/2 T. lemon juice
2 T. chopped parsley
Cook the fish until done.
In a small saucepan, combine the anchovies, garlic and olive oil. Cook and stir constantly until the anchovies are crushed and cooked into a paste, about 5 minutes.
Remove from the heat and stir in the lemon zest, lemon juice and parsley.
Spoon over the cooked fish and serve.
Green beans are usually not my favorite vegetable, especially the “normal” ones! But in this case, I really enjoyed this recipe. I used the skinny tiny ones called “haricot vert” that I got at Trader Joe’s.
1 package Haricot Verts
1/2 chopped onion
Sliced mushrooms – you can use as many as you like of whatever variety you like
2 cloves minced garlic
5 anchovy fillets, chopped
Boil the haricot verts in some salted water until they are tender.
In the meantime, sauté the onion and garlic in some olive oil. Add the anchovy fillets and cook until the fillets “melt”.
Add the mushrooms and continue cooking until the mushrooms are browned.
When the beans are done, drain them reserving about 1/2 cup of the cooking water.
Add the beans to the onion/mushroom mixture along with the water.
Cook until the flavors have all blended together.