Smelts with Anchovies and Lemons

February 25, 2014

Author Notes: This simple dish packs a double dose of briny flavor, with anchovies and capers pairing with fresh smelts and seasoned with lemon juicebrancica

Serves: 4


  • 2 pounds fresh smelts, cleaned
  • 1/4 cup olive oil
  • 2 garlic clove, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 - 3 anchovy filets, chopped
  • 4 fresh tomatoes, chopped
  • 1 1/2 cups dry white wine
  • salt, pepper and hot pepper flakes to taste
  • 1 pound dried pasta of your choice, prepared
  • 2 tablespoons capers, rinsed
  • 3 tablespoons lemon juice
In This Recipe


  1. Heat olive oil in heavy skillet. Add garlic, parsley, hot pepper flakes, anchovies, salt and pepper. Saute 2 minutes. Add lemon juice and white wine. Reduce till a sauce consistency.
  2. Add smelts and tomatoes and cook over sauce till done - less than five minutes. Adjust seasonings. Remove smelts from sauce.
  3. Pour sauce over prepared pasta. Arrange smelts on top and garnish with lemon slices.

More Great Recipes:
Pasta|Anchovy|Hot Pepper|Lemon|Lemon Juice|Parsley|Seafood|Entree