Anchovies with tomatoes in the oven by Sotiris Evangelou

“A dish, original “meze” which encloses the whole Greek summer in it. Unique taste, that enables throwing fresh bread in its delicious sauce and eating it. Easy, quick and of great taste.”

Servings: 4
Preparation time: 15′
Cooking time:10′


  • 1 kilo anchovies
  • 1 medium dry onion in slices
  • 2 peeled tomatoes, chopped and deseeded
  • 5-6 sticks parsley chopped
  • 2 cloves garlic minced
  • 1 bay leaf
  • Fleur de sel
  • Black peppercorns
  • 120 ml olive oil
  • 100 ml white wine
  • 1 pinch oregano


Gut the fish and throw away the heads and intestines. Wash them well in running water and leave them in a strainer for 10′ to strain well.
Prepare the sauce in a skillet, putting the olive oil, the onion, the garlic and the bay leaf until they become tender. Pour the wine and after 2′-3′ add the chopped tomatoes. Add salt and pepper, the parsley and remove the skillet from the cooker.
Pour the sauce in a baking pan, line the anchovies in a row and pour the rest of the sauce over it.
Bake in preheated oven at 200⁰C for about 10’-12’.
Add oregano before serving.