Fish Entertaining

Anchovy and capsicum rolls

Name: Anchovy and capsicum rolls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 large red capsicum; 1 teaspoon olive oil; 6 x 5mm-thick slices day-old ciabatta; 6 good-quality anchovy fillets (such as ortiz), drained; 1 lemon, thinly sliced; 6 large salted capers, rinsed

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by Jill Dupleix

Food writer

Oct 03, 2015

Anchovy and capsicum rolls are great finger food to serve at parties - best enjoyed with a drink in hand. For a quirky presentation option, serve these cute little bites back in the washed anchovy tin.

1 large red capsicum
1 teaspoon olive oil
6 x 5mm-thick slices day-old ciabatta
6 good-quality anchovy fillets (such as ortiz), drained
1 lemon, thinly sliced
6 large salted capers, rinsed

Method

1.

Preheat oven to 200°C and line 2 baking trays with baking paper. Coat capsicum in oil and place on a lined tray. bake for 25 minutes, turning occasionally, until soft. Place in a plastic bag and cool.
2.

Meanwhile, place bread on a tray, top with another sheet of baking paper, then weigh down with another tray. Bake for 15 minutes until crisp and light golden. Cool.
3.

Once the capsicum is cool, peel, then cut into 6 neat strips slightly larger than the anchovies. Pat dry with paper towel. Top each strip with an anchovy fillet, and roll up tightly. Line the base of the anchovy tin or small platter with lemon slices, and arrange the capsicum rolls on top. Top with a caper and serve on ciabatta toasts.