12 oil-packed anchovy filets 6 roasted red bell peppers, skins, stems, and seeds removed, cut into large strips ¼ cup roughly chopped flat-leaf parsley 2 cloves garlic 3 tbsp. extra-virgin olive oil Kosher salt and freshly ground black pepper, to taste
Alternately lay anchovy filets and strips of pepper on a serving platter in one layer. Combine parsley and garlic on a cutting board and finely chop together; sprinkle parsley-garlic mixture evenly over anchovies and peppers. Drizzle with oil and season with salt and pepper; let sit 10 minutes before serving to allow flavors to marry.