Italian cuisine · Fish & Seafood

Alici Arraganate

Apulian anchovies fanned out in a baking dish, baked under oregano breadcrumbs, garlic and cherry tomatoes.

Ingredients · for 4 servings

• 700 g anchovies
• 100 g breadcrumbs
• 200 g cherry tomatoes
• 3 cloves garlic
• 2 tbsp dried oregano
• 50 g pecorino
• 1/2 bunch flat-leaf parsley
• 70 ml olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Behead and gut the anchovies, remove the backbone, then briefly rinse the butterflied fillets and pat dry.
2. Mix breadcrumbs, oregano, grated pecorino, finely chopped garlic, chopped parsley, salt and pepper in a bowl and work in 3 tbsp olive oil until the crumbs clump slightly.
3. Oil a round baking dish and arrange the anchovies skin-side down in a star pattern from the center outward, overlapping slightly.
4. Tuck the halved cherry tomatoes, cut side up, in between, season lightly with salt and drizzle with the juice of half a lemon.
5. Sprinkle the breadcrumb mixture evenly over the top, drizzle with the remaining olive oil and bake at 200 °C for 15–18 min. until the crumbs are golden and the juices are gently bubbling.
6. Let rest briefly, lift out in wedges like a cake and serve with the remaining lemon cut into wedges.