Not veggie Michael.
Anchovies baked in a red pepper, seeped in garlic flavoured juice and the tangy flavour of capers. Irresistible!
• 1 red pepper
• 6 small anchovies in oil
• Tomatoes 4 small cherry tomatoes halved
• 2 Garlic cloves halved
• 6-8 small capers
• Drizzle olive oil
• Parsley or coriander leaves to garnish
Turn oven on to hot (200 degree C)
Chop red pepper in half and remove stalk and seeds and place in a baking dish.
To each half of the red pepper add 2-3 anchovies, 2 halved tomatoes, 2 halved garlic cloves, 3-4 capers, a drizzle of olive oil and black pepper.
Place in hot oven for 20-25 minutes, till some of the edges are slightly charred and the flesh of the pepper is becoming softer.
Serve with garnish of parsley or coriander and pour any juices in the dish over the peppers.