Baked Anchovy Rolls with Potatoes and Olives, easy recipe with bluefish, anchovy rolls, easy and economical main course idea, stuffed anchovies in a light and simple way.
The baked anchovy rolls with potatoes are one of those dishes born a bit by chance, when you open the fridge and notice you have everything you need for a good and light dinner.
I often prepare them because they are an easy, economical recipe full of flavor, perfect for those who love bluefish or want to serve a light but tasty main dish.
The recipe was really born quickly: I had some fresh anchovies (slightly larger than usual) and some boiled potatoes. I thought: “Why not make stuffed rolls and bake them with some black olives?”
Result? An amazing aroma and a dish that everyone loved, even those at home who eat fish only “under threat”!
The baked anchovies with potatoes and olives remain very soft inside and slightly crispy outside, and the combination with the olives gives that salty touch that balances the sweetness of the potato.
Moreover, they are a great light and gluten-free recipe, rich in omega 3 and perfect even if you’re on a diet but don’t want to give up taste.
Whether you serve them as a main fish dish, as a warm appetizer, or as an idea for Christmas Eve, the anchovy rolls always make a great impression with minimal effort.
Follow me in the kitchen today for baked anchovy rolls with potatoes!
Published
29 August 2014 10:30
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 40 Minutes
- Portions: 3 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs anchovies
- 3 potatoes
- 1 black olives (sliced)
- lemon juice
- cloves garlic
- breadcrumbs
- mint
Steps
Boil the potatoes and set aside.
Clean the anchovies by pulling the head, in this way the innards will also come out, open them in half by inserting your thumb where you removed the head and remove the bone, wash and pat dry with kitchen paper.
Mash the potatoes, add the pitted olives cut into slices, salt, and form many small balls, one for each fish.
Place these small balls on the anchovies and roll them up gently, then arrange them in a baking dish.
Oil and add a bit of lemon juice with 2-3 tablespoons of water.
Sprinkle with breadcrumbs, add the garlic cloves cut into large pieces or minced if you prefer, and a few mint leaves.
Bake in the hot oven at 350°F and cook for about 15-20 minutes.
Bon appétit
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Baked Anchovy Rolls with Potatoes and Olives
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FAQ Baked Anchovy Rolls with Potatoes and Olives
How do you clean anchovies for baking?
Just remove the head and central bone, open them like a book and rinse under running water, then dry them with kitchen paper.
Can I replace anchovies with another fish?
Yes! Sardines are perfect as an alternative, with the same type of preparation.
Can I use frozen anchovies?
Yes, but they must be fully thawed and dried well before stuffing and cooking them.
Can I prepare them in advance?
Sure! You can assemble them and keep them in the fridge for a few hours, then bake them just before serving.
Can you freeze the anchovy rolls?
Better not: the fish meat is too delicate, but you can store them in the fridge until the next day.
