Frittura di Paranza-Style Baked Sprats and Anchovies with Rocket
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Ingredients
- 500 g fresh anchovies or sprats, cleaned and filleted
- 40 g plain flour
- 50 ml olive oil
- 2 lemon
- 60 g rocket
Nutrition (per serving)
- Calories
- 319 kcal
- Protein
- 27.4 g
- Carbohydrate
- 9.6 g
- of which sugars
- 1.7 g
- Fat
- 17.9 g
- of which saturates
- 3.3 g
- Fibre
- 2.9 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 220C (200C fan, gas 7). Toss the sprats and anchovies in the plain flour, shaking off the excess, and arrange on an oiled baking tray.
- 2
Drizzle with the olive oil and roast for 10-12 minutes until crisp and cooked through.
- 3
Squeeze over the juice of one lemon.
- 4
Cut the remaining lemon into wedges.
- 5
Serve the fish on a bed of rocket with the lemon wedges.
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