Oven-baked anchovies

Name: Oven-baked anchovies - Smaranda L.
Ingredients: 500g of anchovies; 2 large tomatoes; onion; parsley; garlic; oil; salt; oregano; 1 lemon

Over - Oven-baked anchovies by Smaranda L. - Recipia

I have often made baked anchovies, especially when I find fresh fish at the market. What I like most is that they don't require much work, and in half an hour you already have a light meal with a clear taste of summer. The recipe is simple and doesn't require any sophisticated ingredients. It's the kind of dish you prepare without thinking too much. Quick Info Total Time: about 40 minutes Preparation Time: 15-20 minutes Baking Time: 20-25 minutes, depending on the oven Servings: 3-4 Difficulty: easy Recipe Type: main course, baked fish Ingredients 500 g fresh anchovies 2 large tomatoes 1 onion 4-5 cloves of garlic A small bunch of parsley 2-3 tablespoons of oil Salt, to taste Oregano, to taste Juice of one lemon Preparation Method 1. Clean and wash the anchovies well. I let them drain in a strainer for a few minutes so that no water accumulates in the baking dish. 2. Slice the tomatoes into rounds, not too thin. Slice the onion into thick rounds as well. Peel and slice the garlic. 3. In a heat-resistant dish, put a little oil on the bottom, then lay a layer of tomatoes. On top of the tomatoes, spread the onion and garlic. 4. Place the cleaned anchovies over this layer of vegetables. Generally, I put them in a single layer for even cooking. 5. Chop the parsley and sprinkle it over the fish. Then add salt and oregano, to taste. 6. Squeeze the lemon juice on top, adding a little more oil. 7. The dish goes into the oven at 180-200°C (no preheating if I'm in a hurry, otherwise I start the oven beforehand). I leave it until the fish takes color and the tomatoes have softened, about 20-25 minutes. Why I make this recipe often I like it because I don't spend much time in the kitchen and I don't need complicated techniques. Simple ingredients that are easy to find, and the result is light and fresh. I can quickly make a whole tray for dinner or lunch. It's good warm, but it doesn't sit heavily in the stomach. Tips and Variations Tips 1. If the fish has too much water, I let it drain a little longer. 2. I don't put more than two layers of fish in the dish to avoid boiling in its own juice. 3. Taste the vegetables before adding salt; sometimes the tomatoes are already salty enough. Substitutions 1. Anchovies can be replaced with small sardines if you can't find anchovies. 2. If you don't have parsley, a little dill or fresh coriander works too. Variations 1. You can also add a little bell pepper sliced into rounds for extra texture. 2. The garlic can be left whole, just crushed, if you want a milder flavor. 3. If you prefer more acidity, add lemon slices among the fish. Serving Ideas It is eaten simply, with fresh bread, preferably rustic. It goes well with a summer salad or boiled potatoes. The remaining juice left from the vegetables and fish can be spread on bread. Frequently Asked Questions 1. Can I use frozen anchovies? Yes, but they must be completely thawed and drained before use. 2. Can tomatoes be replaced with tomato paste or sauce? Tomato paste can be used, but the texture and taste will be slightly different. Fresh tomatoes provide more freshness. 3. Can I make the recipe without onion? Yes, but you lose the sweetness and flavor that roasted onion brings. 4. What do I do if the fish hasn't browned? Leave it in the oven for a few more minutes, possibly turning on the grill function towards the end. 5. Is it necessary to add oregano? It is not mandatory, but it adds a pleasant note, especially in combination with fish and lemon. Nutritional Values Estimated per serving (out of four): Calories: approximately 200-250 kcal Protein: 20-25 g Fat: 10-12 g (depending on how much oil is used) Carbohydrates: 4-6 g Fiber: 1-2 g Values are approximate and can vary depending on the exact amount of vegetables and oil. Storage and Reheating Baked anchovies are best fresh out of the oven. If there are leftovers, they can be stored in the refrigerator, covered, for a day. When reheating, the texture may become softer, but the taste remains good. It is recommended to consume them on the day of preparation.

Oven-baked anchovies

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