Zucchinis and anchovies

There's a very local and beautiful shop near our house. One day, I walked in to see what's new (I like to do that) when I spotted a can of anchovies. And I needed some. So, I bought them, but the moment I opened that jar, I realized they were not salted (the type I was looking for), but the jar was open, and I had to do something about it. As dinner time came and the white wine was open in the fridge, I made fried zucchini and anchovies. Served with bread and wine, it was all we needed that evening. 

15 ml olive oil
300 g small zucchinis, cut in half
70 g anchovies in olive oil (not salted)*
peppermint, basil leaves, and parsley leaves
sea salt to taste
freshly ground pepper to taste

In a pan, heat oil and add zucchini, cut side down. Fry until golden. Turn over and fry until golden. Take off the heat and place on a plate layered with a paper towel. Let it cool. When cool, cut into pieces, place on a serving plate, top with anchovies, a bit of pepper, salt, and parsley. Serve. 


*Use sardines in olive oil if you cannot get these