Anchovies, like sardines, are under loved by those who’ve yet to taste them prepared well. The small, silvery fish pair nicely with strong, robustly flavored ingredients like the tomatoes, fennel, and basil in this simple casserole. I serve these baked anchovies with a loaf of freshly baked Einkorn Wheat and Herb Bread. Once you’ve finished with the fillets, tear off a hunk of bread and sop up the remaining juices.
SERVES: 4 TO 6
INGREDIENTS:
- ¼ cup extra-virgin olive oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, thinly sliced
- 1 fennel bulb, trimmed, cored, and sliced paper thin
- 8 tomatoes, peeled, seeded, and chopped
- ½ cup dry white wine
- 2 bay leaves
- 2 pounds cleaned anchovies
- 1 teaspoon finely ground unrefined sea salt
- 3 tablespoons chopped fresh basil
INSTRUCTIONS:
- Preheat the oven to 350°F.
- Warm the olive oil in a skillet over medium-low heat. Stir in the onion and garlic and sauté until softened, about 4 minutes. Stir in the fennel and continue sautéing for 1 to 2 minutes, until fragrant. Stir in the tomatoes, wine, and bay leaves. Increase the heat to medium and simmer the sauce for 8 to 10 minutes, until the tomatoes soften slightly. Turn off the heat.
- Arrange the anchovies in a shallow 10-inch round casserole dish and sprinkle them with the salt.
- Pour the sauce over the anchovies and sprinkle with the basil.
- Bake the anchovies for 35 to 40 minutes, or until cooked through. Serve warm.
