Green Beans with Anchovy Topping

I’ve been back from Michigan for a week, but I have one more recipe to share from my time there. It seems weird to use the phrase “anchovy topping,” because it sounds desserty, but this dish definitely isn’t a dessert. It starts with three very un-desserty ingredients: onion, green pepper, and red pepper.

onion-peppers-cutting-board

That’s 1/2 an onion, 1/2 a green pepper, and (surprise, surprise) 1/2 a red pepper.

I should back up. The idea for this dish came about because I was making dinner for me, my dad, and my cousin, and I decided to steam some green beans. But steamed green beans just sounded so… boring. And I had been eating steamed veggies a lot in Michigan, including as part my Double-Lemon Baked Chicken meal. So I wanted to do something that would add some jazz. Pizzazz. Or at least, you know, some flavor. So here’s what I did.

First, I put a skillet on medium heat, and cracked open a jar of anchovies. I fished out (hardy har harget it?) two teaspoons of the oil  – which would be infused with anchovy – and heated it in the skillet.

oil-from-anchovy-jar

Once it got hot, I added the onions and peppers.

chopped-onion-green-red-pepper-in-skillet

Meanwhile, I started steaming the beans in another pot, but I forgot to photograph  it. Imagine a pot with a steamer tray loaded with green beans. There, you got the idea!

RELATED CONTENT: More Vegetable Recipes on My Recipe Page!

After the veggies had softened for about 5 minutes, I added 8-10 anchovy fillets, each of which was chopped into three or four pieces.

chopped-anchovies-going-into-skillet

I also added generous amounts of turmeric and paprika to really ratchet up the flavor. Once the anchovies went in, I cooked it for another 5 minutes or so. The green beans were done around the same time, so it was time to plate it up!

green-beans-with-anchovy-veggie-topper-cod

That’s cod at the top, with a whole grain breading, but I can’t take credit for that. It came from the freezer section.

Anchovy-And-Veggie-green-bean-topper

The anchovies almost melt into the peppers and onions, so you might not know they were in there, except they give everything a complex, salty, fishy taste. It’s delicious, and so easy. It tasted great with the fish, and I bet a topping like this would be great on chicken, baked potato, fish… all sorts of things!

Keep it up, David!

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One Response to Green Beans with Anchovy Topping

  1. Mom says:

    Sounds and looks yummy. You can cook anytime you want in my kitchen. Too bad I wasn’t around to enjoy it!

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