Rustic seafood anchovies & potatoes feast
Tender anchovies baked over sliced potatoes, olive oil & herbs—seafood flavor mingling with comforting starch, each bite a warm echo of coastal simplicity.
Ingredients
- 1 kg anchovies
- 2-3 potatoes
- 3 garlic cloves, finely chopped
- 1 bunch parsley or basil, finely chopped
- 3-4 tomatoes, sliced
- Oregano
- Salt
- Pepper
- Sweet paprika
- 100 ml water
- Olive oil
Preparation
- Remove the heads from the anchovies and clean their bellies.
- Rinse them well and place them in a baking dish.
- Peel the potatoes, cut them into thin strips (like for frying), and add them to the baking dish. Cut the potatoes thinly so they cook evenly with the fish.
- Add the garlic, parsley, oregano, salt, pepper, paprika, and water, and mix everything together.
- Arrange the tomato slices over the fish and potatoes, and drizzle with olive oil.
- Bake in a preheated oven at 170-180°C (338-356°F) for 30-35 minutes, depending on your oven. Add a little more water if needed during baking.
Flavorful seafood texture
Soft baked anchovy fillets meld with gently roasted potatoes, herbs like oregano and parsley adding layers—seafood richness contrasted with hearty tuber warmth.
Savory seafood glow
A drizzle of lemon and garlic enhances the anchovies; golden edges on potatoes bring crunch—seafood meets rustic oven magic in perfect balance.
This baked anchovy dish combines tender fish, seasoned potatoes, and the rich taste of tomatoes—a deliciously simple, wholesome meal bursting with Mediterranean flavors. Enjoy!
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