This is for all the oily fish lovers out there, and the chile butter will help cut through the richness of the fish. If you can’t find Calabrian chiles (we love these Tutto Calabria ones), grate any fresh red chile into the butter. The flavor won’t be as complex, but you’ll keep the heat, which is the perfect counterpoint to the fish.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Place a rack in upper third of oven; heat broiler. Cut or tear bread slices in half, then arrange on a rimmed baking sheet. Brush or drizzle with oil (about 1 Tbsp. total). Broil until golden brown on top and just golden underneath, about 3 minutes (watch carefully; each broiler is different). Let cool 15 minutes (this will keep butter from melting when you spread it on).
Step 2
Mix butter and chiles in a small bowl. Swipe some butter evenly over each toast (you may have some left over). Place an anchovy on 1 toast. Top remaining toasts with sardines.
Step 3
Squeeze juice from a lemon half into a small bowl. Add parsley, season with salt, if desired, and drizzle a little oil over (it doesn’t need much). Toss well.
Step 4
Scatter parsley salad over toasts and finely grate some zest from remaining lemon half on top.
Step 5
See the rest of the Feast of the Seven Fishes menu here.
Recipe notes
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