Alici Arraganate
Alici arraganate is a classic Adriatic dish of fresh anchovies layered with coarse stale breadcrumbs, garlic, wild oregano, and olive oil, then baked until crisp and golden.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Baking dish
- •Chef's knife
- •Mixing bowl
- •Kitchen paper
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 16 g
- carbs
- 18 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 340 kcal
Instructions
- 1
Preheat your oven to 200 degrees C or 180 degrees C fan.
- 2
Rinse the butterflied anchovies gently under cold water and pat them dry with kitchen paper.
- 3
Combine the stale breadcrumbs, minced garlic, dried oregano, chopped parsley, chilli flakes, salt, and black pepper in a bowl.
- 4
Drizzle half of the olive oil into the breadcrumb mixture and toss until evenly moistened.
- 5
Brush the base of a shallow ovenproof baking dish with a light coating of olive oil.
- 6
Scatter a thin layer of the seasoned breadcrumbs across the bottom of the dish.
- 7
Arrange a single compact layer of butterflied anchovies over the breadcrumbs, skin-side facing down.
- 8
Cover the fish evenly with the remaining seasoned breadcrumbs, pressing down lightly.
- 9
Splash the dry white wine around the edges and drizzle the remaining olive oil across the top.
- 10
Bake for 15 to 20 minutes until the breadcrumb crust is crisp and deeply golden.
- 11
Rest the dish for five minutes before serving warm or at room temperature.
Chef's tips
Use fresh, firm anchovies that smell cleanly of the sea and retain their shape when butterflied. Hand-grated coarse crumbs from stale rustic bread provide a far better, crunchy texture than fine store-bought breadcrumbs.
Ingredient substitutions
- fresh anchovies → fresh sardines, scaled, gutted, and butterflied, baking for an extra three minutes
- dry white wine → a teaspoon of light white wine vinegar diluted in two tablespoons of water
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
Warm through in an oven preheated to 170 degrees C for 7 to 10 minutes to revive the crust.
Common mistakes to avoid
- •Using fine commercial breadcrumbs, which turn pasty and soft rather than crunchy.
- •Overbaking the fish, which dries out the delicate anchovy fillets.
Serving suggestions
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