A Black Sea specialty made by lightly coating cleaned anchovies in cornmeal, layering them with a parsley-rich filling, then baking until cooked through. Parsley and onion balance the anchovies’ distinctive aroma. Serve hot.
Toss the cleaned anchovies lightly with the cornmeal and salt, then shake off any excess.
Heat the olive oil and sauté the finely chopped onion until lightly golden. Add the parsley and Turkish red pepper flakes, stir, and remove from the heat.
Arrange a layer of anchovies on the bottom of a baking sheet and spread half the filling over them. Add the remaining anchovies, then top with the rest of the filling.
Place the baking sheet in a preheated 200°C / 390°F oven and bake for 20–25 minutes, until the anchovies are cooked through and the top is lightly browned.
Important: Remove the heads and bones completely when cleaning the anchovies so they are not bothersome while eating. Caution: Arrange the anchovies close together on the baking sheet, or the filling may fall apart. Allergen: contains fish.
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