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Baked Anchovies Plaki

Baked Anchovies Plaki is a classic Greek dish that embodies the simplicity and bold flavors of Mediterranean cuisine. This recipe highlights fresh anchovies, gently baked in a fragrant tomato and garlic sauce, enriched with oregano and parsley. The result is a light yet deeply flavorful seafood dish, perfect for a summer meal. Traditionally served with crusty bread or a side of fresh salad, this dish is a staple in coastal Greek tavernas, where fresh fish is celebrated. The slow baking process allows the anchovies to absorb the aromatic sauce, creating a delicate balance between acidity, sweetness, and herbal notes. Whether enjoyed as a main course or part of a meze spread, this dish is a testament to the beauty of simple, fresh ingredients coming together harmoniously.

Main | Greek | Dairy-Free | Egg-Free | Gluten-Free | Halal | Nut-Free | Pescatarian | Shellfish-Free | Soy-Free | Baked Fish | Baking Dish | Frying Pan | Oven | Anchovy | Garlic | Oregano | Tomato | Baking | Sautéing | Summer
Time to complete

Prep

15min

Cook

20min

Wait

10min

Total

45min

Ingredients (Makes 4 portions)
  • 1 kg (2.2 lbs) fresh anchovies, cleaned (heads, scales, and guts removed)
  • 2 ripe tomatoes, peeled and diced
  • 6-7 garlic cloves, thinly sliced
  • 2 tbsp dried oregano, crushed
  • Leaves from ½ bunch fresh parsley, finely chopped
  • 90 ml (6 tbsp) extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 8
  • Protein: 12
  • Carbohydrates: 3
  • Fiber: 1
Directions

Preparing the Anchovies

  • 1. Season the cleaned anchovies generously with salt and place them in a colander. Let them rest for about 10 minutes to drain excess moisture and enhance their flavor.

Prepping the Sauce

  • 2. Preheat the oven to 170°C (340°F).
  • 3. Heat half of the olive oil in a pan over medium heat. Add the sliced garlic and sauté for about 30 seconds until fragrant.
  • 4. Add the diced tomatoes, stir, and cook for 2-3 minutes until the juices start to simmer. Remove from heat.

Assembling and Baking

  • 5. Grease a baking dish with the remaining olive oil. Arrange the anchovies in a single layer.
  • 6. Pour the tomato and garlic sauce evenly over the fish.
  • 7. Sprinkle the oregano and chopped parsley over the dish. Season with salt and freshly ground black pepper.
  • 8. Gently shake the baking dish to distribute the sauce evenly.
  • 9. Bake for approximately 20 minutes, until the anchovies are cooked through and the tomato sauce forms a light crust.
Cookix's Secrets

Alternative Cooking Method

  • Instead of baking, cook the dish in a covered pan over low heat for 15 minutes.

Alternative Proteins

  • Replace anchovies with sardines or mackerel for a different texture and taste.

Bold Flavor Enhancements

  • Incorporate a pinch of chili flakes for a subtle heat.

Enhancing Flavor

  • For a deeper flavor, let the anchovies marinate in salt for 20 minutes before cooking.

Healthier Variation

  • Reduce the olive oil to 60 ml (4 tbsp) for a lighter version.

Ingredient Selection

  • Use the freshest anchovies available for the best flavor. If fresh anchovies are unavailable, high-quality frozen anchovies can be used.

Seasonal Tweaks

  • Add thinly sliced bell peppers or zucchini for a summer twist.

Serving Suggestions

  • Serve with crusty bread to soak up the flavorful sauce or pair with a fresh green salad for a balanced meal.