Baked anchovies with Mala Peruviana by Mrs Vaia

“Try it with smelt. As much fresher and more lively the fish is, we can have much better plate. We cut heads and together the entrails are removed. It is very simple and fast to clean. It is followed by a good wash. An ideal meze for ouzo and tsipouro by the sea on sunny days. “

 Ingredients

• 1 kg of anchovies
• ½ bottle of Mala Peruviana
• 2 pinches of dried oregano
• Fresh oregano (a few tops)
• 1-2 cloves of garlic
• Olive oil
• Salt

Baked anchovies with Mala Peruviana by mrs Vaia preparation

After we clean the anchovy as we said above and wash it well, we shake it in a pan radially so that it can be served with the utensil. Sprinkle with oregano and salt. Cut the garlic into chunks to get its aroma during baking and scatter it in our pan.

Drizzle with Mala Peruviana so as to give the note of tomato to the fish and not to overshadow it. We emphasize that it is not a braised food, just that the tomato coexists with the other ingredients. Sprinkle with olive oil to go everywhere and garnish with fresh oregano to flavor. We keep some tufts to decorate when serving.

It is ready to be put in an oven preheated to 180 degrees for about 20 minutes. The fish should not be dry but juicy. Also, the cooking time is very short so it needs attention. If we have a nice pyrex or pan we can decorate with the rest of the oregano and serve as is.