Alici Arraganate
Fresh butterflied anchovies baked with fragrant oregano, garlic, breadcrumbs, and extra virgin olive oil. A traditional coastal Pugliese seafood classic.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Baking dish
- •Mixing bowl
- •Small pairing knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 17 g
- carbs
- 13 g
- fibre
- 1 g
- protein
- 26 g
- calories
- 310 kcal
Instructions
- 1
Preheat the oven to 190 degrees C.
- 2
Rinse the cleaned, butterflied anchovies gently under cold running water and pat them completely dry with kitchen paper.
- 3
Toss the breadcrumbs, minced garlic, dried oregano, chopped parsley, capers, salt, and black pepper together in a mixing bowl.
- 4
Drizzle two tablespoons of extra virgin olive oil over the base of a shallow baking dish.
- 5
Arrange a neat layer of butterflied anchovies flat across the bottom of the prepared dish, skin side down.
- 6
Scatter half of the seasoned breadcrumb mixture evenly over the anchovies.
- 7
Add a second layer of anchovies and top with the remaining seasoned breadcrumbs.
- 8
Drizzle the white wine and remaining extra virgin olive oil evenly over the surface.
- 9
Bake for twelve to fifteen minutes until the topping is golden and crisp, then serve warm.
Chef's tips
Use very fresh anchovies that smell of clean sea water and have firm flesh. Do not overbake the fish, as anchovies dry out rapidly once their natural juices evaporate. Coarse breadcrumbs made from rustic sourdough or Altamura bread provide a much better crust than fine, factory-made crumbs.
Ingredient substitutions
- fresh anchovies → fresh sardines, scaled, gutted, and butterflied
- stale durum wheat breadcrumbs → coarse gluten-free breadcrumbs for a gluten-free version
Storage
Keep leftovers in an airtight container in the refrigerator for up to twenty-four hours.
Reheating
Reheat uncovered in a hot oven at 180 degrees C for five minutes to restore the topping crispness.
Common mistakes to avoid
- •Leaving excess water on the fish, which makes the breadcrumbs soggy rather than crisp.
- •Baking for too long, turning the tender anchovy fillets dry and chewy.
- •Using ground powdered oregano instead of whole dried leaves with robust aromatics.
Serving suggestions
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