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Fish, Italy

Baked anchovies with breadcrumbs and green salad

This baked anchovy dish, an Italian tortiera, layers fresh anchovies under a crust of pecorino, garlic and parsley breadcrumbs, served with a green salad. It serves 4, takes 45 minutes, rates as easy, and costs €3.20 per serving. The key is keeping the breadcrumb layer loose and airy so it turns golden instead of burning.

A tortiera of fresh anchovies, baked under a crust of pecorino and parsley breadcrumbs, with a green salad.

Baked anchovies with breadcrumbs and green salad
Total time
45 min
Difficulty
Easy
Cost per person
€3.20
Calories per person
460 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

Under a golden crust of pecorino breadcrumbs, fresh anchovies bake just enough to stay tender and almost melting. Garlic and parsley season every bite without overpowering it, and a touch of lemon brings the brightness that balances the fish's bold flavor. It's a straightforward dish that smells like the Italian coast the moment it comes out of the oven.

Mon Chou suggests this tortiera for a spring or summer evening, whenever fresh anchovies look good at the fish counter. It comes together ahead of time and goes into the oven at the last minute, making it an easy weeknight dinner for adults or a light weekend meal, paired with a green salad for crunch.

The ingredients

4 people

Fish counter

  • Fresh anchovies or small sardines 700 g

Pantry

  • Breadcrumbsoften in the pantry 80 g
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Pecorino or parmesan 40 g

Fruits and vegetables

  • Parsley 8 sprigs
  • Garlic 2 cloves
  • Green salad 1
  • Lemon 1

Allergens Fish, Gluten, Lactose

The step by step recipe

  1. Rinse and pat the anchovies dry, then open them up like a book.

    Pull the central bone starting from the head, it comes away in one go along with the tail.

  2. Mix the breadcrumbs, cheese, parsley and chopped garlic.

    Add a splash of lemon juice, it brightens up the breadcrumb mix.

  3. Oil a baking dish and arrange a layer of anchovies.

    Alternate the direction of the anchovies from one layer to the next, the dish bakes more evenly.

  4. Sprinkle with the breadcrumb mix and drizzle with oil.

    Don't pack the breadcrumbs down, they need to stay loose to turn golden and crisp.

  5. Bake at 200°C until the topping is golden, then serve with the salad. 18 min

    Watch closely during the last 5 minutes, the breadcrumbs can go from golden to burnt fast.

Our tips to get it right

  • Pick anchovies that smell like the sea and feel firm to the touch, that freshness makes all the difference in this dish.
  • Pat the anchovies dry after rinsing them, leftover moisture keeps the breadcrumbs from browning properly.
  • Lay the fillets flat in a single, snug layer so they cook evenly under the topping.

The variations

  • Swap the anchovies for small fresh sardines, they prep the same way and keep the same character.
  • For a fish free version, top grilled zucchini or eggplant slices with the same pecorino breadcrumb mix.
  • To save time, ask your fishmonger to fillet the anchovies for you, skipping the trickiest step.

What to serve it with

  • Crisp green salad with lemon vinaigrette
  • Crusty bread to soak up the juices
  • A glass of chilled dry white wine

Storage

Keep the baked anchovies for 1 day in the fridge in a sealed container, fresh fish doesn't hold much longer than that. It doesn't freeze well, the texture of the anchovies would suffer. Reheat it in the oven for a few minutes so the breadcrumb topping crisps up again.

Questions about this dish

Can you make this ahead of time?

You can prepare the breadcrumb mix and open the anchovies several hours ahead, then keep them separately in the fridge. Assemble the dish and bake it right before serving, so the breadcrumbs stay crisp.

Can you use canned anchovies instead of fresh ones?

No, canned anchovies are salted and cured in oil, which would make the dish too salty. This recipe needs fresh anchovies with tender flesh that bake like a real fish fillet.

What's the easiest way to open the anchovies?

Ask your fishmonger for anchovies already gutted and headless, then you can open them like a book with one thumb. Otherwise, gently pull the central bone starting from the head, it comes away with the tail attached.

Can you use a different cheese instead of pecorino?

Parmesan works just as well and gives a slightly milder flavor. Avoid cheeses that melt a lot, the breadcrumb topping needs to stay dry and crisp.

How long does it take to make a tray of baked anchovies with pecorino breadcrumbs and a green salad?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a tray of baked anchovies with pecorino breadcrumbs and a green salad?

About 460 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tray of baked anchovies with pecorino breadcrumbs and a green salad cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose. Always check the labels of the products you buy.

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