Marinated White Anchovies (Gavros Marinatos)

2025-10-14

Yields: 2-3 servings as a main, 4-5 as a meze
Prep time: 20 minutes
Cook time: 40 minutes

Ingredients

  • For the Fish:

    • 500g (about 1 lb) fresh gavros (European anchovies), cleaned and gutted. (Heads can be on or off, based on preference).

    • Juice of 1 lemon

    • All-purpose flour, for dusting (optional)

    • 3-4 tablespoons olive oil, for frying (if not baking directly)

  • For the Sauce:

    • 1/3 cup (80ml) extra virgin olive oil

    • 2 large yellow onions, halved and thinly sliced

    • 3-4 garlic cloves, finely minced

    • 1 cup (240ml) passata (sieved tomatoes) or crushed tomatoes

    • 1/2 cup (120ml) dry white wine

    • 1 tablespoon tomato paste

    • 1 teaspoon dried oregano (preferably Greek)

    • 1 small bunch of fresh parsley, finely chopped (about 1/4 cup)

    • 1 bay leaf

    • Salt and freshly ground black pepper to taste

  • For the Topping:

    • Breadcrumbs (about 1/2 cup)

    • 1-2 tablespoons olive oil

Instructions

Step 1: Prepare the Anchovies

  1. Clean the anchovies if they aren't already. Rinse them thoroughly under cold water and pat them completely dry with paper towels.

  2. Place them in a bowl, drizzle with the lemon juice, and toss gently. Set aside for 10-15 minutes. This step helps reduce any strong fishy odor.

Step 2: Prepare the Sauce

  1. Preheat your oven to 180°C (350°F).

  2. In a medium-sized saucepan or deep skillet, heat the 1/3 cup of olive oil over medium heat.

  3. Add the sliced onions and sauté until they become soft and translucent, about 8-10 minutes. Do not let them brown.

  4. Add the minced garlic and sauté for another minute until fragrant.

  5. Stir in the tomato paste and cook for 1 minute.

  6. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes until the alcohol evaporates.

  7. Add the passata, dried oregano, bay leaf, and half of the chopped parsley. Season with salt and pepper.

  8. Reduce the heat to low and let the sauce simmer for 10-15 minutes, until it thickens slightly. Remove the bay leaf.

Step 3: Prepare the Anchovies for Baking (Two Methods)

  • Method A (Traditional Frying): This adds extra texture.

    1. Lightly dust the anchovies in flour, shaking off any excess.

    2. In a large skillet, heat the 3-4 tablespoons of olive oil over medium-high heat.

    3. Fry the anchovies in batches for about 1-2 minutes per side, just until they are golden and cooked through. They are delicate, so handle them carefully.

  • Method B (Lighter, No-Fry Option): This is easier and results in a more tender fish.

    1. Simply skip the flouring and frying steps.

Step 4: Assemble and Bake

  1. Spread about one-third of the tomato sauce on the bottom of a medium-sized baking dish (like a 9x9 inch or equivalent oval dish).

  2. Arrange the anchovies in a single layer over the sauce. If you fried them, place them side by side.

  3. Pour the remaining tomato sauce evenly over the top of the anchovies.

  4. In a small bowl, mix the breadcrumbs with the remaining chopped parsley and 1-2 tablespoons of olive oil. Sprinkle this mixture evenly over the entire dish.

  5. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.

Step 5: Serve

  1. Remove from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to meld.

  2. Serve warm or at room temperature with plenty of crusty bread to enjoy every last bit of the sauce. A side of Greek salad pairs perfectly.

Tips & Variations

  • The Fish: If you can't find fresh gavros, small sardines or smelts are excellent substitutes.

  • Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.

  • Herbs: Fresh dill or fennel fronds can be a lovely addition along with or instead of the parsley.

  • Lemon Zest: A little lemon zest grated into the breadcrumb topping adds a wonderful freshness.

  • Make it a Meal: Serve over a bed of orzo or angel hair pasta for a more substantial dish. Simply cook the pasta until al dente and mix it with some of the sauce before topping with the anchovies and baking.

Καλή όρεξη! (Kalí órexi! - Enjoy your meal!)


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