Greek Recipes

Greek and Cypriot recipes

Gavros sto Fourno: Baked Anchovy Appetizer

In Greek: γαύρος στο φούρνο, pronounced GHAH-vrohs stoh FOOR-noh

Throw out any thoughts of very salty little fish that come in cans or packed in salt. This recipe calls for fresh anchovies baked with tomatoes, onion, garlic, wine, and tomatoes. Great as an appetizer or main dish.

Baked Anchovies

Baked Anchovies

Cook Time: 45 minutes

Total Time: 45 minutes


  • 1/2 cup of olive oil
  • 1 onion, finely chopped
  • 2-3 cloves of garlic, minced
  • 2 ripe large tomatoes, finely chopped
  • 1/2 cup of white wine
  • 2-3 rounded tablespoons of finely chopped fresh parsley
  • 1 bay leaf
  • 1 teaspoon of sea salt
  • 2 – 2 1/2 pounds of fresh anchovies
  • 4-5 tomatoes, thinly sliced
  • sweet paprika


Clean the fish: Remove head and intestines, rinse, and set aside.

Preheat oven to 355°F (180°C).

In a medium saucepan, sauté the onion and garlic in the olive oil. When the onion and garlic soften, add chopped tomatoes, wine, parsley, bay leaf, and salt, bring to a boil, and boil for 5 minutes, stirring occasionally.

Using a 15 3/4 X 13 3/4 inch roasting pan (or equivalent), distribute the sauce evenly over the bottom. Place the fish in a single layer, closely aligned. Arrange the tomato slices over the top, sprinkle with a little sweet paprika, and bake at 355°F (180°C) for 40-45 minutes.

Serve hot.

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