Anchovy and capsicum rolls

Anchovy and capsicum rolls are sophisticated finger food - best enoyed with a drink in hand.

Recipe «Anchovy and capsicum rolls» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 large red capsicum, 1 tsp olive oil, 6 x 5mm-thick slices day-old ciabatta, 6 good-quality anchovy fillets , drained, 1 lemon, thinly sliced , 6 large salted capers, rinsed .

Ingredients:

• 1 large red capsicum 
• 1 tsp olive oil 
• 6 x 5mm-thick slices day-old ciabatta 
• 6 good-quality anchovy fillets , drained 
• 1 lemon, thinly sliced 
• 6 large salted capers, rinsed 

Instructions

1. Preheat oven to 200°C and line 2 baking trays with baking paper. coat capsicum in oil and place on a lined tray. bake for 25 minutes, turning occasionally, until soft. Place in a plastic bag and cool.
2. Meanwhile, place bread on a tray, top with another sheet of baking paper, then weigh down with another tray. Bake for 15 minutes until crisp and light golden. Cool.
3. Once the capsicum is cool, peel, then cut into 6 neat strips slightly larger than the anchovies. Pat dry with paper towel. Top each strip with an anchovy fillet, and roll up tightly. Line the base of the anchovy tin or small platter with lemon slices, and arrange the capsicum rolls on top. Top with a caper and serve on ciabatta toasts.