Tray-baked anchovies

Tray-baked anchovies

Fırında hamsi

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

This recipe works for all sorts of small fish as fresh anchovies can be hard to find. Here, I’ve done it with sprats, but you could use herrings, sardines, even mackerel, or fillets of white fish.

Ingredients

Quantity Ingredient
1/2 onion, sliced into half moons
3 tablespoons flat-leaf parsley, roughly chopped
3 tablespoons turkish tomato paste or concentrated tomato puree
1 lemon, sliced into wedges
4 tablespoons olive oil
1 red chilli, deseeded and finely sliced
8 cherry tomatoes, halved
1 large tomato, cut into wedges
1/4 teaspoon sumac
16 stoned black olives
lots salt and freshly ground black pepper
1kg sprats, anchovies or other small oily fish, rinsed and patted dry with paper towel
green salad, to serve
fresh bread, to serve

Method

  1. Preheat the oven to 180˚C. Soften the onion in a little olive oil for 5 minutes. Tip into a large baking tin and add all the other ingredients except the fish. Mix thoroughly then add the fish and gently mix, to ensure they are all well-coated. Spread out in a single layer and bake for 15 minutes. Meanwhile preheat the grill. When the fish is cooked, place the dish or tin under the grill for a few minutes to brown. Serve with salad and plenty of bread.

Tip

  • You can fillet anchovies and sprats if you’d like to serve them without bones in: find the lower fin at the base of the belly of the fish and gently pull off. Run your thumb up from the hole this creates towards the head and remove the guts. Twist off the head and then find the top of the spine and push your thumb underneath it. Run your thumb down the fish, under the spine towards the tail, and the bones will easily come out. Leave the two fillets together, as though butterflied, and cook as below. They will cook quickly, so be vigilant.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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