Anchovies baked in a pan

Name: Anchovies baked in a pan
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Anchovies already cleaned 2.2 lbs; Bread crumbs 2 cups; Garlic 1 clove; Parsley 0.4 oz; Capers in vinegar 2 tbsp; Extra virgin olive oil 4 tbsp; White wine 2 tsp; Oregano 10 tsp

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low

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PRESENTATION

Recipe by
Nicola Sorrentino

Anchovies Baked in a Pan get their crust from fresh bread that you toast yourself rather than dried crumbs from a packet. That single swap makes a real difference: toasted fresh bread holds moisture differently, giving the finished layer a genuinely crunchy, open texture rather than something dense or powdery. The fresh anchovies underneath stay soft after a brief time in the oven — not dry in the least — so you end up with two distinct textures in one uncomplicated dish. It is also an economical way to put a proper fish main course on the table, built from a short list of everyday ingredients.

Each fillet fans out from the center of the pan in a spoke pattern — a raggiera — filling the round baking pan evenly and giving the dish its name. The breading combines the toasted fresh bread with garlic and parsley as its base, then capers and oregano go on top to add a sharper, more savory edge. Nothing in the preparation is complicated: a brief oven bake is all it takes to turn a handful of ingredients into something golden and satisfying. Serve it hot, straight from the pan, as part of a fish-centered lunch or dinner.

How to prepare Anchovies baked in a pan

To prepare the anchovies baked in a pan, start with the coating. In a food processor fitted with blades add the bread crumb cubes 1 and pulse until you obtain a coarse texture 2. Transfer them onto a baking tray lined with parchment paper 3.

Bake them in a static oven at 392°F for 10 minutes 4 and once golden remove them from the oven and set aside 5. Now grease a 9.5-inch round baking pan with some extra virgin olive oil 6.

Prepare a chopped mixture of garlic and parsley 7 and spread a tablespoon of the chopped mixture on the bottom of the pan 8. Then arrange the anchovies in the pan in a circular pattern 9.

Once all the anchovies are arranged, pour over the white wine 10, the toasted bread crumbs 11 and the chopped garlic and parsley mixture 12.

Add the capers, well rinsed and drained 13. At this point add the oregano and finally the remaining oil 14. Bake at 374°F for 20 minutes. When they are nicely golden, remove from the oven and serve your anchovies baked in the pan piping hot 15!

Storage

Anchovies baked in a pan can be stored in the refrigerator for 1-2 days. Freezing is not recommended.

Tip

For even cooking, arrange the anchovies in a single layer without overlapping them too much. Do not prolong the cooking time: being very thin they risk drying out. The bread should be nicely golden and crunchy, while the fish should remain tender and juicy.

If you do not have anchovies already cleaned, follow our cooking guide How to Clean Anchovies.

For the translation of some texts, artificial intelligence tools may have been used.

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