Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.

More Manuela Darling-Gansser recipes

Average: 3.2 (23 votes)


  • 8–16 fresh anchovies
  • ½ cup breadcrumbs
  • 1–2 cloves garlic, crushed
  • 1 chilli, finely chopped
  • 1 handful finely chopped Italian parsley
  • Salt and freshly ground black pepper
  • Olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Calculate about 2–3 fresh anchovies per person if this dish is part of an antipasto, or 4 per person if it is served as a first course.

Preheat oven to 220°C (430°F).

Split open the fresh anchovies down the belly, then remove heads and spines.Wash under running water and dry with paper towels. Put fish flat, belly side down and spread open on paper towels.

Put the breadcrumbs, garlic, chilli, parsley, salt and pepper in a bowl. Mix with a spoon.

Oil an ovenproof serving dish, sprinkle some of the breadcrumb mixture evenly but not too thickly on the bottom of the dish. Arrange the anchovies, one next to the other open on the dish. Sprinkle some more breadcrumb mix on top and then sprinkle some olive oil all over the fish.

Put in oven for about 5 minutes. The fish should just take a little bit of colour.

The anchovies can be eaten hot or cold.

Recipe from
Under The Olive Tree by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.