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Golden-crumbed alici arreganate in a white ceramic baking dish with lemon wedges and parsley on a wooden table

Alici Arreganate: Neapolitan Baked Oregano Anchovies

Fresh anchovies butterflied and baked under a garlicky oregano breadcrumb topping until golden, a fast Neapolitan antipasto or light main.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian (Neapolitan)
Calories: 559
Ingredients Method Notes

Ingredients
  

  • 500 g fresh anchovies (about 20); cleaned and butterflied, heads and spines removed
  • 90 g dry breadcrumbs coarse, from day-old bread
  • 3 cloves garlic minced
  • 2 tbsp dried oregano
  • 2 tbsp fresh parsley chopped
  • 5 tbsp extra virgin olive oil divided
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper freshly ground
  • 1 lemon cut into wedges, for serving
  • 2 tbsp dry white wine optional

Method
 

  1. Heat the oven to 220C/425F. Rub a 23 x 33 cm / 9 x 13-inch baking dish with a little olive oil.
  2. If the anchovies aren't already cleaned, pull off the head, slit the belly, and pull out the spine and guts in one motion. Rinse under cold water and pat completely dry with paper towels.
  3. Butterfly each anchovy open like a book, skin side down, so the two fillets stay joined at the tail.
  4. In a mixing bowl, combine the breadcrumbs, garlic, oregano, parsley, salt, and pepper. Drizzle in 3 tablespoons of the olive oil and toss with your fingers until the crumbs look damp and clump loosely, not wet.
  5. Arrange half the anchovies flesh side up in the baking dish in a single layer, tails slightly overlapping.
  6. Scatter half the breadcrumb mixture evenly over the fish, then layer the remaining anchovies on top, flesh side up. Cover with the rest of the breadcrumb mixture.
  7. Drizzle the remaining 2 tablespoons of olive oil over the top and splash on the white wine, if using.
  8. Bake for 10 to 12 minutes, until the crumbs are deep golden and the fish is opaque all the way through and flakes easily with a fork.
  9. Squeeze lemon over the top straight out of the oven and serve warm with the remaining lemon wedges.

Notes

  • Debone anchovies carefully, stray pin bones are the most common complaint.
  • Use day-old bread, pulsed coarse, not fine store-bought crumbs.
  • Don't drown the crumbs in oil or the topping turns greasy.
  • Bake in a single layer per batch so every fillet gets crisp topping.