A fish dish native to Black Sea cuisine, made by layering cleaned anchovies with a filling of corn flour and plenty of parsley and baking them. The anchovy's distinctive aroma is balanced by parsley and onion, and it is served hot.
Lightly coat the cleaned anchovies with corn flour and salt, shake off the excess flour.
Sauté the finely chopped onions in olive oil until golden, add parsley and red pepper flakes and mix, remove from heat.
Arrange a layer of anchovies on the bottom of a baking tray, spread half of the filling on top, arrange the remaining anchovies on top and spread the rest of the filling over the top.
Bake the tray in a preheated 200-degree oven for 20-25 minutes, until the anchovies are cooked and lightly browned on top.
Important: remove the heads and bones completely when cleaning the anchovies, otherwise they can cause discomfort while eating. Caution: arrange the anchovies close together on the baking tray, otherwise the filling may fall apart. Allergen: this recipe contains fish.
Spreading a thin layer of cornmeal on the bottom of the tray before arranging the anchovies keeps the bottom of the sarma from sticking while cooking.
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