Ingredients 1 kg large anchovies 1/3 cup olive oil 1 dry onion, thinly sliced 500 gr chard 2 heads of lettuce 5-6 tender fresh spring onions 1 lemon 6 cherry tomatoes, halved 2 tbsp finely chopped parsley 2 tbsp finely chopped fennel (fronds) Salt Pepper TAGS FISH ANCHOVIES MAIN COURSES LIGHT Ingredients 1 kg large anchovies 1/3 cup olive oil 1 dry onion, thinly sliced 500 gr chard 2 heads of lettuce 5-6 tender fresh spring onions 1 lemon 6 cherry tomatoes, halved 2 tbsp finely chopped parsley 2 tbsp finely chopped fennel (fronds) Salt Pepper Instructions Clean the anchovies, removing the heads and innards. Rinse them well and place them in a colander. Sprinkle them with a little salt and cover with a damp cloth. Keep refrigerated until needed. Wash the chard and lettuce, drain well, and roughly chop. Heat a wide pot over medium heat, add a little olive oil, and sauté the dry onion for 4-5 minutes until translucent. Add the spring onion and sauté for 1-2 minutes. Increase the heat and add the chard and lettuce, a little salt, and a little pepper. Stir and cook for 4-5 minutes, until the greens reduce in volume and soften. Spread the greens in a baking dish in a thin layer. Sprinkle with the finely chopped fennel and parsley. Arrange the anchovies and cherry tomatoes on top and drizzle with the remaining olive oil. Cut the lemon in half. Squeeze one half over the dish and cut the other half into thin half-slices, which you rest on the surface of the food. Bake in a well-preheated oven at 180°C (350°F), fan setting, on the middle rack, for 20 minutes. Serve with freshly baked homemade bread. TAGS FISH ANCHOVIES MAIN COURSES LIGHT
