You know when you go to a good fish market and you just see the beautiful array of fresh fish with sparkling eyes and bright gills accompanied by the fresh smell of the ocean? Well, I didn’t get these anchovies at one of those markets. I was in the supermarket and had a yearning for fish, but the area for fish was depressing. The fish were all so dull and dry and old and everything stank. But I saw these cleaned anchovies and thought oh why not. I got 150g for €1.50 -- why not, right?
So this gratin. It's easy, it's versatile. Omit the chili, add some capers, some olives, some sun-dried tomatoes. If the fish is fresh, it's excellent. If it's not, you may need to bake it for longer but it will still taste good. This makes a good appetizer.
3 sprigs of parsley
½ garlic clove
70g of bread, or breadcrumb
1 tsp chili (more if desired)
juice of 1 lemon
1 tbsp olive oil
Preheat the oven to 180C.
Clean and take he head off the anchovies.
Oil the bottom of a baking tray and place the anchovies on top in a single layer, closely aligned. Sprinkle a little bit of salt on them.
In a food processor, put all the rest of the ingredients in. It should form a paste and put the paste evenly on top of the fish. Bake for about 20-30 minutes or until golden on top.