📝 About This Recipe
Transport yourself to a seaside taverna with Gavros sto Fourno, a quintessential Greek 'meze' that celebrates the humble anchovy. These small, silver treasures are baked until tender in a vibrant emulsion of extra virgin olive oil, fragrant garlic, and sun-drenched Mediterranean herbs. It is a dish that perfectly captures the Greek philosophy of 'parea'—simple, honest food meant to be shared with friends and a glass of ouzo.
🥗 Ingredients
The Fish
- 500 grams Fresh Anchovies (Gavros) (cleaned, heads removed, and gutted)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Aromatics & Sauce
- 1/2 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 3 cloves Garlic (thinly sliced)
- 1 tablespoon Dried Greek Oregano (rubbed between palms to release oils)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 cup Cherry Tomatoes (halved)
- 2 tablespoons Water (to keep the fish moist)
Garnish
- 1 piece Lemon (cut into thin rounds)
- 1 sprig Fresh Parsley (for final presentation)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). A hot oven is essential for cooking the fish quickly while keeping them succulent.
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2
Rinse the cleaned anchovies under cold running water and pat them very dry with paper towels. Dry fish will roast better rather than steaming.
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3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, sliced garlic, and dried oregano until well combined.
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4
Lightly grease a medium-sized baking dish or a traditional ceramic 'tapsi' with a drizzle of olive oil.
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5
Arrange the anchovies in the baking dish in a single layer. You can lay them side-by-side or in a circular pattern for a beautiful presentation.
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6
Season the fish evenly with sea salt and freshly cracked black pepper.
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7
Scatter the halved cherry tomatoes and the thin lemon slices over the top of the fish.
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8
Pour the olive oil and lemon mixture evenly over the anchovies, ensuring every fish is coated.
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9
Add 2 tablespoons of water to the corner of the dish to create a light steam environment that prevents the oil from burning.
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10
Place the dish in the center of the oven and bake for 15-20 minutes. The fish are done when the flesh is opaque and the edges are slightly golden.
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11
Remove from the oven and immediately sprinkle with the freshly chopped parsley while the oil is still bubbling.
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12
Let the dish rest for 5 minutes before serving to allow the juices to settle and the flavors to meld.
💡 Chef's Tips
Always use the freshest anchovies possible; they should smell like the sea and have bright, clear eyes if buying whole. Do not overcook the fish; because they are small, they can dry out quickly if left in the oven too long. If you prefer a spicy kick, add a pinch of crushed red pepper flakes (boukovo) to the oil mixture. If you cannot find fresh anchovies, fresh sardines (sardeles) are an excellent substitute using the same method. Rubbing the dried oregano between your palms before adding it wakes up the essential oils for a more intense aroma.
🍽️ Serving Suggestions
Serve with plenty of crusty sourdough bread to mop up the delicious 'ladolemono' (oil-lemon) sauce. Pair with a chilled glass of Ouzo, Tsipouro, or a crisp Assyrtiko white wine from Santorini. Accompany with a classic Horiatiki (Greek Salad) and some creamy Feta cheese. Add a side of 'Horta' (boiled wild greens) drizzled with lemon and olive oil for a complete Mediterranean meal. This dish is best enjoyed warm, but can also be eaten at room temperature as part of a larger meze platter.