Baked anchovies topped with veg layers

| August 28, 2014 | 1 Reply

Make smart decisions about how you cook the seafood you buy! Look for sustainably caught anchovy and bake them topped with vegetable layers. This is a satisfying Greek traditional recipe suitable during August where the anchovies are in season.
Iron is present in this fish among other nutrient values (vitamin A which is intensively related to eye health) .

Serves: 4

You need:

  • 1kg Greek anchovies, heads removed baked anchovies topped with veg layers
  • salt and pepper
  • oregano
  • 2 large tomatoes, ripe, thinly sliced
  • 2 red onions,thinly sliced
  • 1-2 red Florina pepper, sliced
  • 2 tablespoons Greek olive oil


Preheat the oven to 180°C (356°F – fan assisted mode). Arrange the anchovies in a single layer at the bottom of the baking pan. Season, to taste, with the salt, pepper and oregano.

Layer the tomatoes flat on top of the fishes. Then top with the onion and Florina pepper slices.

Drizzle the top with olive oil; season with salt. Place in the oven and bake until the juices run clear and the onion are beginning to crisps (their edges are slightly golden brown), about 20-25 minutes. Serve immediately (hot).

mycookingsecrets tips:

Once I asked an old fisherman whether I should rinse the fishes with water and he replied straight away to me:

NO! You will wash off the sea salt, THE TASTE”.

– Eat the anchovies with their fish bone. The anchovy fish bone is tender and scientific documentation proves that it has a high calcium content.

– When baked the head must be removed, otherwise the taste of the fish gets bitter!

Ingredients and unknown terms:

Greek (european) anchovy: If you read on-line encyclopedias you will find out that the Greek (european) anchovy differs from the common anchovy in size and taste. This anchovy has been well-known since the ancient times, and now is expected to be available from late August onwards.

Florina peppers: Sweet and rich in flavor peppers cultivated in the area of Florina, Greece (western Macedonia). Those peppers have a deep-deep red colour. Their long shape (like a horn) allows you to use them in various recipes.

baked anchovies topped with veg layers

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Category: Seafood/Mollusks

Comments (1)

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  1. Mar Lg says:

    Η αλήθεια είναι ότι το “τι θα φάμε αύριο μαμά” είναι μεγάλος γρίφος για μια μητέρα-νοικοκυρά-εργαζόμενη.Εγώ βρήκα λύση με το να μπαίνω στην σελίδα σου. Βρίσκω απλές-υγιεινές-νόστιμες-οικονομικές και γρήγορες συνταγές, σε σημείο που και τα παιδιά μου όταν τα ρωτάω, τι θέλετε να φάμε αύριο? μου λένε Krysta’s site (mycookingsecrets)

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