National Seafood Month recipes from Bon Appétit Executive Chef Shaun Holtgreve

An image of tabbouleh with a lemon slice

During our celebration of National Seafood Month, we’ve tapped Bon Appétit’s in-house seafood expert and Wellness Team Executive Chef, Shaun Holtgreve. Shaun suggests an eclectic array of recipes that showcase trendy, sustainable, and oh-so-delicious, tinned fish like anchovies and sardines.


Makes 4 servings

For the roasted tomatoes

  • 4 Roma tomatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon fresh garlic, chopped

For the vinaigrette

  • 1 lemon
  • 1 can anchovies, drained and finely chopped
  • 1-1/4 tablespoons harissa paste
  • 2-1/2 teaspoons vinegar red wine
  • 1/2 cup fresh mint, chopped
  • 1 teaspoon fresh garlic, chopped
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil

For the tabbouleh

  • 1 cup flat-leaf parsley, chopped
  • 3 radishes, sliced
  • 1-1/2 cups cooked wheat berries
  • Reserved lemon zest and juice
  • 1/4 teaspoon salt
  • 1-1/4 teaspoons pepper

For assembly

  • 4 pieces of naan bread
  • 3/4 teaspoons ground sumac
  • 4 tablespoons pomegranate seeds

Roasted Tomatoes

Preheat oven to 300 degrees F. Arrange the tomatoes in a single layer on a sheet pan. Add the olive oil and garlic. Roast 15-20 minutes until tomatoes are slightly shriveled. Remove from the oven. Drain off, reserve the excess tomato liquid, and allow to cool.


Zest the lemon and set aside. Cut the lemon in half and place cut side down on hot oven or grill grates and cook until the flesh on the bottom is charred. Remove it from the grill and allow to cool, then squeeze, and reserve the lemon juice. Drain and finely chop the anchovy filets. Combine them with half the lemon zest and juice, harissa paste, red wine vinegar, chopped mint, chopped garlic, salt, and olive oil. Whisk to combine.


Toss the parsley and radishes with the wheat berries. Add the remining lemon zest and juice, reserved tomato juice, salt, and pepper. Mix well and chill.


Grill the naan by placing on the grill for 1 minute on each side, then cut into triangles just before serving. Plate the tabbouleh and the roasted tomatoes. Add the grilled naan and spoon over the lemon-anchovy vinaigrette. Garnish with sumac and pomegranate seeds.


Makes 4 servings

  • 4 teaspoons olive oil
  • 1 small onion, sliced
  • 1/2 pound shrimp, peeled
  • 1/2 can anchovies, chopped
  • 2-1/2 teaspoons fresh garlic, chopped
  • 1-1/4 teaspoons crushed red pepper flakes
  • 2-1/2 tablespoons white wine
  • 3/4 cup crushed tomatoes
  • 1/3 cup roasted red pepper, chopped
  • 1 pound penne
  • Cooking spray
  • 1/2 cup kalamata olives
  • 1/2 cup basil, chopped
  • 1/3 cup fresh mozzarella cheese, torn
  • 1/2 cup parsley, chopped

Heat olive oil on medium heat in a large skillet. Add the onions and cook slowly until they become tender and caramelized. Drain the onions in a colander collecting the excess oil, then return oil to pan. Reserve the drained onions for assembling.

Heat oil to high, add the shrimp and anchovies, and sauté until shrimp are half cooked. Add chopped garlic and half of the red pepper flakes, mix well, and cook for 1-2 minutes. Remove the shrimp and anchovies from the pan to a plate and set aside. Deglaze pan with white wine and reduce by half. Add crushed tomatoes and small chopped roasted red peppers. Simmer for at least 20 minutes.

While the sauce is cooking, preheat the oven to 350 degrees F. Boil water and cook penne to al dente by following the package instructions. Add penne to the sauce and mix well. Hold warm for assembling.


Spray a baking pan with cooking spray and add pasta, seafood mixture, and sauce to the pan making sure to distribute the shrimp evenly throughout. Top pasta with olives, basil, and torn mozzarella. Spread the onions and remaining red pepper flakes over top of the cheese. Cover with foil. Bake covered until the dish reaches 155 degrees F internally, about 30 minutes. Remove foil and increase oven heat to a broil to brown the cheese. Garnish with chopped parsley.


Makes 4 servings

  • 1 large bulb fresh garlic, peeled
  • 1-1/2 tablespoons olive oil, divided
  • 1-1/4 pound Brussels sprouts
  • 1/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1 can anchovies
  • 1/2 cup parsley
  • 1/2 cup arugula
  • 1/2 cup basil
  • 1/4 cup asiago cheese

Preheat oven to 425 degrees F. Coat whole peeled garlic with half the olive oil. Gently roast until the cloves are tender, remove from oven and allow to cool. Drain off the garlic oil and reserve for later.

Wash and clean Brussels sprouts, cut in half lengthwise. Toss with remaining oil and season and with salt and pepper. Spread evenly over a parchment lined sheet pan. Roast until the Brussels sprouts are tender and the outside leaves are crispy and charred, about 30 minutes.

Drain the anchovy filets and lay out flat in a single layer on a sheet pan. Toast in the oven until slightly crisp, about 15 minutes.

Add parsley, arugula, and basil to a food processor or blender with reserved garlic oil and asiago cheese. Pulse to roughly chop herbs, but do not puree to make an herb oil.


Mash the roasted garlic and toss with the Brussels sprouts. Top with the anchovy filets and spoon herb oil over the top.


Makes 4 servings

For the pickled vegetables

  • 1/2 carrot
  • 1/2 daikon radish
  • 2-1/2 teaspoons rice vinegar
  • 1-1/4 teaspoons sugar
  • 1/8 teaspoon salt

For the sardine pâte

  • 1/2 pound sardines, drained
  • 2-1/2 tablespoons lemongrass, chopped
  • 1-1/4 teaspoons fish sauce
  • 1-1/4 teaspoons fresh garlic, minced
  • 2 tablespoons scallions, chopped
  • 2-1/2 teaspoons panko breadcrumbs
  • 3/4 teaspoon brown sugar

For the toppings and assembly

  • 1-1/4 tablespoons of regular mayonnaise
  • 2-1/2 teaspoons lime juice
  • 1/3 medium cucumber, sliced into spear
  • 3 tablespoons cilantro, chopped
  • 3 tablespoons mint leaves, chopped
  • 1 fresh chili peppers, thinly sliced
  • 1 French loaf of bread

Pickled Carrot and Daikon
Thinly julienne the carrots and daikon on a mandolin. Toss vegetables with rice vinegar, sugar, and salt. Marinate for at least an hour.

Rustic Sardine Pâte
Preheat oven to 400 degrees F. Remove the sardine heads. Separate the filets (each sardine has 2 filets) and remove the spine as best as possible. Mash the filets to a rough consistency and season with the lemongrass, fish sauce, minced garlic, and the white parts of the chopped scallions. Mix in the panko breadcrumbs. Form into 4 equal patties shaped like link sausage.  Arrange patties on a parchment lined sheet pan and then top with the brown sugar. Roast until the top starts to caramelize, about 15-20 minutes. Allow the pâte to rest but keep warm prior to serving.


Mix the mayonnaise with the lime juice and set aside. Slice halfway through the French bread and remove part of the center of the loaf. Open the French loaf and smear the lime-mayonnaise inside. Add the hot sardine pâte. Top with pickled vegetables, cucumber spears, cilantro, mint, and chili pepper, and cut into 4 equal slices.



Makes 4 servings

For the giardiniera

  • 1 small bulb of fennel
  • Cooking spray
  • 1-1/2 tablespoons of capers, roughly chopped
  • 1/2 bell pepper, diced
  • 1/4 teaspoon of salt
  • 1-1/2 teaspoons of white vinegar
  • 1/4 cup of extra virgin olive oil (EVOO)
  • 1/2 cup of fresh flat leaf parsley, chopped

For the sardines

  • 1/2 pound of sardines
  • 2 bacon strips, halved
  • 1-1/4 teaspoons pepper
  • 3/4 teaspoon brown sugar

For the garnish

  • 1/2 lemon, sliced into wedges

Clean the fennel and remove stalks and the tough outside layer. Cut in half so the core holds the layers together. Spray the cut side with oil and grill or roast until the edges are slightly caramelized, about 20 minutes. Remove from heat and cover with foil and allow to cool completely and chop fennel into 1/2-inch pieces, then add to a bowl with capers and bell peppers. Add salt and vinegar and marinate for at least two hours. Drain the excess liquid from the mixture, add EVOO and chopped flat leaf parsley, mix well, and set aside.

Remove sardine heads and wrap a half slice of bacon diagonally around the fish (if using petite sardines, slice the bacon into smaller pieces to wrap around the fish), and place on a parchment-lined sheet pan. Sprinkle with cracked black pepper and brown sugar. Grill (or roast) fish until the bacon and fish are cooked, about 5-10 minutes. The outside should be caramelized, and the bacon should be crisp.

Serve bacon-wrapped fish with giardiniera over the top. Garnish with a lemon wedge.