Ingredients 1 kg fresh anchovies 1/4 cup olive oil 4 clov. garlic, thinly sliced 1 small dry onion, very thinly sliced A pinch of dried oregano 1 lemon A few cherry tomatoes or thin tomato slices TAGS APPETIZERS ANCHOVIES 30-MINUTE MEALS APPETIZERS MAIN COURSES GREEK Ingredients 1 kg fresh anchovies 1/4 cup olive oil 4 clov. garlic, thinly sliced 1 small dry onion, very thinly sliced A pinch of dried oregano 1 lemon A few cherry tomatoes or thin tomato slices Instructions Choose thick, fresh anchovies. Clean them by hand, pulling the head at an angle to remove both the head and the innards. Rinse thoroughly and let drain in a colander. Season lightly with salt and leave them to drain while you prepare the rest of the ingredients. Slice the garlic thinly. Halve the cherry tomatoes and slice the onion into very thin slices. Cut the lemon into thin slices. In a large, shallow baking dish, arrange the onion slices in a single layer and top with half the lemon slices. Spread the anchovies over the onions in an even layer, making sure they don’t overlap. Add the garlic and tomatoes. Drizzle with olive oil. Season with freshly ground black pepper and sprinkle with oregano. Top with the remaining lemon slices. Bake in a preheated oven at 220°C (430°F) (fan setting) on the middle rack for about 15 minutes. Tips Be careful not to overbake, as the fish can completely dry out. Do not add any water to the baking dish. The fish will cook in its own juices and the moisture from the other ingredients. TAGS APPETIZERS ANCHOVIES 30-MINUTE MEALS APPETIZERS MAIN COURSES GREEK
