Baked Anchovies

By baking the anchovies with a minimal brush of olive oil and just a light dust of cornmeal instead of deep-frying, we achieve the classic crispy texture with a fraction of the fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 400g fresh anchovies, cleaned and deboned · 520 kcal in the whole recipe
• 1.5 tablespoons cornmeal · 56 kcal in the whole recipe
• 2 tablespoons olive oil · 180 kcal in the whole recipe
• 1 small onion, sliced into rings · 28 kcal in the whole recipe
• 1 lemon, sliced · 23 kcal in the whole recipe
• Salt and black pepper to taste

Method

1. Preheat the oven to 200°C (400°F) and line a baking dish with parchment paper.

   

2. Season the cleaned anchovies with salt and black pepper, then lightly dust them with cornmeal.

   

3. Arrange the anchovies tightly in a single layer in the baking dish, mimicking a traditional pan layout.

   

4. Place the onion and lemon slices on top of the fish, and drizzle evenly with olive oil.

   

5. Bake for 15-20 minutes until the fish is cooked through and the edges are slightly crispy.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.