Baked Anchovies
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Baked anchovies with tomatoes, breadcrumbs, garlic, parsley and oregano: a main course tasty and fragrant.
Baked anchovies are a main course With a strong character, suitable for lunch or dinner, bringing to the table the distinct flavor of blue fish enhanced by simple cooking. The soft flesh of the anchovies pairs with the juicy and slightly sweet component of the ripe tomatoes, while the seasoning of salted anchovies, garlic, parsley, and oregano concentrates the aromas and flavors. The breadcrumbs add a dry note and a slightly crunchy surface, creating a contrast with the moist base of the baking panBaking at 180°C (356°F) is quick and preserves the delicate flavor of the fish, allowing the juices to blend without weighing down the dish. This recipe is considered a traditional Italian dish.
Instructions
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8 steps · natural Italian voice
Clean the fresh anchovies
Clean the very fresh anchovies, opening them like a book and leaving them joined at the back. Rinse them gently and dry them thoroughly, removing excess water and keeping the flesh firm during cooking. The anchovies are ready when they appear clean, whole, and without any visible residue.
Prepare the tomatoes
Clean the ripe tomatoes, divide them, and remove the seeds and juice. Then cut them into large pieces and set aside. This preparation reduces the humidity in the tomatoes. baking pan and allows the tomatoes to cook without releasing excessive liquid.
Salt the anchovies
Clean the salted anchovies, rinse them to remove the surface salt, and remove the bones. Dry them thoroughly, then prepare them for mincing. When finished, they should be clean and dry, like this: the mixture It will maintain a tasty but not watery consistency.
Chop the herbs
Chop together the desalted anchovies, garlic, parsley, and oregano. the mixture until you obtain a fine, homogeneous mixture, in which the aromas are well distributed. The aroma should be intense and distinctive, without leaving any large chunks.
Complete the seasoning
Mix the chopped mixture with the breadcrumbs and a drizzle of olive oil Olive oil. Season with salt and pepper, but don't overdo it, as salted anchovies are already flavorful. The mixture It should be moist and grainy, compact enough to spread over the mixture without forming a paste.
Prepare the baking pan
Grease the bottom of a baking pan A shallow baking pan with some olive oil. Arrange the chopped tomatoes in an even layer, then sprinkle with some of the chopped tomatoes. The bottom should be well covered, with no dry spots.
Arrange the anchovies
Arrange the anchovies open like a book on top of the tomato bed and sprinkle the remaining chopped anchovies over the top. Drizzle with the reserved olive oil, keeping the layers even and avoiding excessively overlapping the fillets, so they cook more evenly.
Bake in the oven
15 minBake at 180°C (356°F) for fifteen minutes. Check that the sauce on the surface is lightly golden and that the tomatoes are wilted and warm. Don't overcook: the anchovies should remain soft and juicy, without drying out.
Chef's Tips
The editorial team recommends using very fresh anchovies and cooking them for only fifteen minutes: they will remain soft, while the breadcrumbs will form a lightly golden surface.
Ingredients
- Ingredients for 4 people
- (28.22 oz) 800 g very fresh anchovies 4 ripe tomatoes
- 1 small bunch of parsley
- 1 clove of garlic
- (1 tbsp) 1 tablespoon plenty of breadcrumbs 3 salted anchovies
- (5 tbsp) 5 tablespoons olive oil oregano
- salt and pepper
Can't find it in the US?
- dry breadcrumbsMost US supermarkets
Plain dry breadcrumbs
Not seasoned Italian-style crumbs and not panko.
- salt-packed anchoviesItalian delis or online
Oil-packed anchovy fillets: 2 fillets for each whole salted anchovy
No need to rinse or bone them.
⚠️ Automatic ingredient-based detection. Always check product labels.
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