Roast anchovies with tomato and olive oil | Recipes

Roast anchovies with tomato and olive oil

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INGREDIENTS

  • 1 kilo anchovies
  • 2 cloves of garlic
  • 2 large, ripe tomatoes
  • 1 tablespoon oregano
  • 1 cup EXTRA VIRGIN OLIVE OIL
  • Small lemon, juiced
  • Salt

PREPARATION

Remove the head and the intestines of the anchovies and rinse thoroughly, clean and place in a fairly large baking pan. Sprinkle olive oil, lemon, salt and oregano on the fish. Then use your hands to mix well and add the garlic. Slice the tomatoes and use them to cover the anchovies. Finally, cook for 45-50 minutes at 180oC.