My husband, who is an Ashkenazi from Brooklyn, still hasn’t come to terms with the fact that when I am feeling down, rather than opening a pint of ice cream, I head right for the anchovies. In his opinion, this must be a sign of some mysterious psychiatric disturbance. But Italians love anchovies, both plain on bread and butter, or as a secret ingredient to perk up a sauce or a vegetable side that came out a little “flat.” You’ll see what I mean after you try this very easy fish recipe!
- 3 or 4 tablespoon extra virgin olive oil
- 4 oil-packed anchovies, drained
- Kosher salt
- Freshly ground black pepper
- 3 slices bread, crust removed
- 2 tablespoon freshly chopped parsley (optional)
- 2 pound cod fillets
Preheat oven to 350°F. Line the bottom of a baking pan with parchment.Combine oil, anchovies, salt and pepper to taste, bread, and parsley in a food processor, and grind into a paste—the texture should remain slightly grainy. Arrange cod fillets on the prepared pan. Spread anchovy mixture on top.
Bake for 10 to 15 minutes, or until fish flakes easily with a fork.
Serve with: Jewish Venetian Spinach.