Anchovies are gently cooked in their own juices with onion and olive oil in this simple, satisfying Black Sea classic. Because the fish is not fried, this dish is a lower-fat alternative to pan-fried anchovies.
Drizzle olive oil over the base of a wide frying pan and arrange half of the sliced onions over it.
Arrange the cleaned anchovies tightly over the onions. Season with salt and black pepper, then spread the remaining onion on top.
Cover the pan and cook over low heat in their own juices until the anchovies and onions are tender.
Sprinkle with chopped parsley and serve hot.
Important: Avoid stirring the anchovies too much with a spoon, as the fish may fall apart; gently shaking the pan is enough. Allergen: contains fish.
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