Baked Anchovies

Name: Baked Anchovies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Anchovies (to clean) 350; Breadcrumbs 1.1 cups; Corn flour &frac13; cup; Parsley to taste; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Arugula to taste; Lemons to taste

it de fr es br

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

PRESENTATION

Recipe by
Lulù Gargari

If you're looking to bring a taste of Southern Italy to your table, baked anchovies are a fantastic choice. This dish is a staple in coastal areas like Naples and Sicily, where fresh seafood is a daily treat. And look, the magic lies in the tender anchovies paired with a crispy breadcrumb and cornmeal crust—seriously good—with a sprinkle of Parmesan and parsley. It's a simple yet flavorful way to enjoy the Mediterranean's bounty. Pretty much perfect as a quick second course or even a shared snack. The taste? Light and bright, with just the right amount of saltiness from the anchovies. It is an anchovy recipe that gives you a moist interior with a crunchy exterior, capturing that perfect balance Southern Italian cuisine is known for.

Making baked anchovies is as straightforward as it gets. For real, toss them in the oven with just enough seasoning to let their natural flavors shine. Pair them with a fresh salad or grilled vegetables for a meal that's both satisfying and light. And listen, this Mediterranean anchovy dish is a favorite for busy evenings or relaxed gatherings because it comes together quickly and doesn’t leave you feeling heavy. Health-wise, it’s a winner—anchovies are rich in protein and healthy fats, and the minimal prep keeps everything fresh. The breadcrumbs and Parmesan provide a golden color and a really good crunch, making each bite better than the last. For anyone seeking an easy anchovy recipe true to Southern Italian traditions, this is a must-try. To be honest, it's easy to see why Italy has so many anchovy recipes—once you taste this, you'll understand! Add it to your meal rotation or explore other ways Italians enjoy anchovies, like marinated starters or quick fish mains. There’s always something new to discover, but this classic dish keeps it simple and really good every time.

INGREDIENTS

Anchovies 350 - (to clean)

Breadcrumbs 1.1 cups (130 g)

Corn flour ⅓ cup (50 g)

Parsley to taste

Extra virgin olive oil to taste

Salt to taste

Black pepper to taste

For Plating: Arugula to taste; Lemons to taste

Preparation

How to prepare Baked Anchovies

To prepare the baked anchovies, first focus on the How to Clean Anchovies: remove the head and guts, then open them like a book and remove the spine 1. Rinse under running water and set aside. Now prepare the breading: finely chop the parsley 2. In a bowl, combine the breadcrumbs and about three-quarters of the chopped parsley 3.

Add the cornmeal 4, season with salt and pepper 5, then drizzle with a bit of olive oil 6. Mix to combine all the ingredients.

Spread half of the breading on the bottom of a baking dish and level it out 7. Neatly arrange the anchovies opened like a book 8 and cover with the remaining breading 9.

Sprinkle the remaining parsley on the surface 10 and a dusting of Parmesan 11, then drizzle with more olive oil 12.

Bake in a static oven at 392°F for 20 minutes 13. Remove from the oven and plate the anchovies on a bed of arugula, finishing with a few slices of lemon 14. Your baked anchovies are ready to be served 15!

Storage

It is recommended to consume the baked anchovies immediately. If necessary, you can store them in the refrigerator, in a closed container, for up to one day.