The Sicilian-style anchovy casserole is a baked anchovy tart with cherry tomatoes and breadcrumbs — basically a Mediterranean anchovy casserole rich in aroma and flavour, perfect for presenting an economical but tasty fish main course. Anchovies are part of the large family of oily fish and are great for creating seafood menu ideas. They were once undervalued because considered low-status, but are now rediscovered for their high nutritional value. Anchovies are rich in omega-3s, vitamins A, B, D, phosphorus, iodine and many minerals like calcium, and are an essential food in the varied and rich Mediterranean diet. Anchovies are fished from March to October, their breeding season, when they appear and more flavourful. Today, using fresh anchovies we’ll make a Sicilian anchovy tart, a little different from the anchovy and potato tart, but equally delicious. We’ll use my grandmother Fernanda’s recipe (she was my beloved grandma). The baked anchovy tart topped with breadcrumbs (or bread crumb, as Grandma said) is an economical and tasty dish, full of aroma — a quick recipe for cooking anchovies that gives us an economical and delightful fish main course.

Now let’s head to the kitchen to see how to make this Mediterranean anchovy tart — you’ll see it will be a success! Before cooking, remember that if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile.

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Difficulty: Very easy
Cost: Very inexpensive
Rest time: 10 Minutes
Preparation time: 20 Minutes
Portions: 5
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the Sicilian-style anchovy casserole

1.8 lb anchovies (fresh)
1 1/4 cups breadcrumbs
1 1/3 cups cherry tomatoes
1/4 cup raisins
3 tbsp capers (if desired)
as needed extra virgin olive oil
1 bunch parsley
1 clove garlic
to taste lemon zest
2/3 cup Parmesan (or grated pecorino)
1/3 cup white wine

Tools

Baking dish
Oven
Bowls

Preparation of the anchovy tart

Fillet the fish: you should open it like a book, removing the head, innards, backbone and tail bits.
Usually the fishmonger can do the bulk of this work for you, removing the backbone and head. Once cleaned, rinse them and drain well.
Pour the breadcrumbs into a skillet and toast them until they take a bit of colour, then transfer them to a bowl.
Rinse the cherry tomatoes and cut them. Add to the breadcrumbs the grated cheese, grated garlic, lemon zest and chopped parsley.
Also add the cherry tomatoes, raisins and capers if you like, and mix well. Add a generous drizzle of olive oil and stir.
Spread some of this mixture on the bottom of a baking dish, then create a layer of anchovies.
Drizzle with a little wine and sprinkle with more breadcrumbs. Make another layer of anchovies and finish with the final layer of breadcrumbs.
Drizzle with more wine, scatter some cherry tomato pieces on top and bake at 356°F for 20 minutes.
Let rest for 10 minutes in the turned-off but still hot oven, then plate and serve.
The baked anchovy tart is very good warm, but can also be eaten at room temperature.
It keeps in the fridge for 24 hours and should be warmed a little before serving.
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