Anchovy and potato casserole, tomatoes and gratinated breadcrumbs Sicilian style. The anchovy and potato casserole with tomatoes and breadcrumbs is a very tasty fish main course, like the Sicilian-style anchovy flan, made with anchovies, an economical and healthy type of oily fish. Anchovies, once despised and considered lowly, are now rediscovered mainly for their high nutritional value. Rich in omega-3, vitamins A, B, D, phosphorus, iodine and many minerals such as calcium, they are an indispensable food in the varied and rich Mediterranean diet and are often recommended by nutritionists. Anchovies are typically caught from March to October, their breeding season, during which they are , making them also suitable for good cooking. Today we’ll prepare a Sicilian-style anchovy and potato flan gratinated with tomatoes, an economical fish main course full of flavor and aroma and also an original and tasty way to cook anchovies.

Now let’s head to the kitchen to discover how to make the Mediterranean-style anchovy casserole with potatoes and tomatoes — you’ll see it will be a hit! Before you rush to the stove, I remind you 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
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients

28 oz anchovies (fresh)
28 oz potatoes
2 tomatoes
1 cup breadcrumbs
to taste parsley
2 oz grated Parmesan (or a mix of Parmesan and Pecorino)
1 clove garlic
to taste lemon zest
3 tbsp raisins
1 tbsp capers (if you like them)
to taste extra virgin olive oil
to taste pepper
1/2 glass white wine

Tools

Baking dish
Bowl
Cutting boards
Oven

Steps

Fillet the fish: open each fish like a book, remove the head, guts, backbone and tails.
Usually, if you ask your fishmonger, they may do most of the work for you by removing the backbone and head. Once cleaned, rinse them and drain thoroughly.
Peel the potatoes, rinse them, slice them about 1/16–1/8 inch thick, arrange them in a baking dish lined with parchment paper, salt, pepper, brush with a drizzle of olive oil and bake for 10–15 minutes at 392°F or until they are soft and cooked through.
Put the breadcrumbs in a pan and toast them. Rinse and dice the tomatoes, gather them in a bowl and add the toasted breadcrumbs.
Also add the cheese, parsley, a grated clove of garlic,
salt, oil, lemon zest and finish with raisins and capers. Mix everything well to obtain a uniform mixture.
Spread a little of it on the bottom of a baking dish and cover with a layer of potatoes, then make a layer of anchovies and a layer of breadcrumbs.
Repeat with potatoes, more anchovies, more breadcrumbs and finish with potatoes and breadcrumbs.
Drizzle with half a glass of white wine and bake in a fan-assisted oven at 356°F for 20 minutes.
Remove from the oven, let it cool slightly and serve.
The baked anchovy casserole 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.