Ingredients (2 portions)

500 g anchovies
50 g cherry tomatoes
hot chili powder
parsley
lemon
extra virgin olive oil
salt

Preparation

The backed anchovies with cherry tomatoes and chili pepper are a tasty and healthy main course; rreducing the dose it can be  an inviting appetizer as well.

First clean the fresh anchovies, removing heads and bones to get the fillets. Rinse and dry them on a cloth or paper towel, then place the fillets on a baking sheet lined with baking paper, lightly greased with extra virgin olive oil.

Blanch the cherry tomatoes in boiling lightly salted water (alternatively, use canned tomatoes) and cut them into pieces, then distribute them on the anchovy fillets. Season with salt and sprinkle with plenty of chili powder and chopped parsley, then drizzle with a little olive oil.

Heat oven to 200 ° C and cook for 7-8 minutes, then serve the backed anchovies with cherry tomatoes and chili pepper with a dash of lemon juice.