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Apr 16

Written by: SuperUser Account
Friday, April 16, 2010 


1 lb pilchard or Hamsi black sea anchovys, washed and drained
1 big onion, cut in half and sliced
2 tomatoes, diced/crushed
2-3 pairs if parsley, chopped
1-2 cloves of garlic, minced
2 tbsp lime juice
2 bay leaves, torn in quarters
3 tbsp olive oil
A pinch of black pepper
1 tsp salt to taste
½ cup water

Cut the heads off anchovy and gut them, then wash them under cold water and drain
Sprinkle salt and drizzle half of the olive oil, then mix them all. Place the anchovy over,
a Pyrex dish,preheat the oven to 200c and bake for 10-12 minutes meanwhile in a skillet,
sauté onions with the rest of the olive oil, then stir in parsley and tomatoes,cook for 1-2,
minutes over medium heat, finally stir in black pepper, water and garlic,turn off the oven,
and stir in lemon juice,take the anchovy out of the oven and place the bay leaves evenly over.
Then pour the tomato sauce all over the anchovy,place it back to the oven and bake for 10-15,
minutes. If you like well fried anchovy, then turn to broil for the last 3-4 minutes,serve anchovy,
with lemon wedges and salad or coleslaw. Enjoy

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