If you can get fresh anchovies, called gavros in Greek, forget those canned, salty ones and you must definitely try this dish.
Gavros is one of my favourite small fishes because it is not only cheap but it also tastes good and of course a good source of heart-healthy Omega 3 fatty oil acids which prevent cardiovascular diseases. We all know that Omega 3 acids do not increase cholesterol levels and help lower triglycerids. Combined with olive oil (monosaturated fats and vitamin E) tomatoes (lycopene), garlic (allisin), parsley (vitamin C) makes this dish full of antioxidant nutrients which protect the heart vessels.
Gavros Ladorigani (baked anchovies)
Preparation time: 30 minutes
Baking time: 40 minutes
Serves: 4
- 1 kilo gavros
- 1/4 cup lemon juice
- 1/2 cup Olive oil (reserve a few tablespoons for the end)
- Oregano
- Salt and freshly ground black pepper
- 1- 2 cloves garlic
- 6 tomatoes, cut into slices
Directions:
- Wash gavros and remove the head and the guts. Wash again and drain.
- Marinate gavros with the olive oil, lemon juice and herbs and spices for at least 30 minutes.
- Cut tomatoes into slices and place a layer on your baking dish. Then neatly arrange a layer of gavros on top of the tomatoes, as well as all the marinade ingredients.
- Finally, add the tomato slices on top and sprinkle some salt, freshly ground black pepper, oregano and the remaining olive oil.
- Bake in a preheated oven at 180 degrees C for 30 minutes. When the tomatoes are almost cooked, mix the fish carefully not to break it and cook for another 10 minutes.
This dish can be served as a mezes (appetizer) but also as a main course accompanied by a filling, healthy and tasty potato salad, which I made, avoiding mayonnaise but using olive oil. If you do not have a microwave, wrap the potato in aluminum foil and bake in the oven for about an hour.
Patatosalata (healthy potato salad) – Recipe by Ivy
Preparation time: 10 minutes
Baking time: 10 minutes (in microwave)
Serves: 4
Ingredients:
- 4 medium potatoes
- 2 spring onions
- 4 tablespoons parsley, finely chopped
- 5 gherkins
- 2 tablespoons capers
- Oregano
Salad dressing:
- 1/3 cup olive oil
- ½ teaspoon mustard seeds
- Salt and freshly ground black pepper
- 1 clove garlic
Directions:
- Wash potatoes and bake them with skin on.
- Add all the salad dressing ingredients in a food processor and process.
- Peel potatoes and cut into small pieces. Pour the salad dressing on top while the potatoes are still hot.
- Add the remaining ingredients and mix.
- Sprinkle some freshly ground black pepper on top and a pinch of oregano.
The winner of the giveaway in my previous post is Jeannie Reeves. Congratulations Jeannie and please contact me with your full address.
February 5th, 2010 at 6:06 pm
Ivy this is a terrific recipe! My grandmother makes for me gavros ladorigani and it is so delicious!! Fortunately I'm in Athens for a week for a wedding and I'll drop my grandmother to make it for me
Patatosalata looks scrumptious!
February 5th, 2010 at 6:14 pm
I wish I could get fresh anchovies here…..your potato salad looks light yet flavourful.
February 5th, 2010 at 6:14 pm
hi ivy,i love your salad.fresh anchovy is a wonderful combination with potatoes!
February 5th, 2010 at 7:40 pm
If I can ever get fresh anchovies, I would definitely try this! Sounds great with potato salad!
February 5th, 2010 at 7:54 pm
Ivy, this is my favourite pairing…fish/seafood with a potato salad. I wish I had a consistant source of gavro here…I would eat them weekly.
February 5th, 2010 at 8:59 pm
Oh, how appetizing! Two very healthy recipes. Something i could eat anytime!
Cheers,
Rosa
February 5th, 2010 at 10:23 pm
une bien jolie recette en plus des anchois bien frais c'est le bonheur
bonne soirée
February 6th, 2010 at 1:16 am
I love anchovies - never had fresh ones before. The potato salad sounds excellent. These look delicious alongside each other!
February 6th, 2010 at 8:19 am
What wonderful potato salad! I love this recipe, without rolling over (not allowed on this diet combination!) And I will try. A wonderful weekend, Ivy!
February 6th, 2010 at 10:04 am
Thank You!! Im so excited about getting the cookbook!
February 6th, 2010 at 12:25 pm
thanks Ivy for this !! I love anchovies but i am alone at home !! Pierre
February 7th, 2010 at 12:22 am
This looks delicious. I really love how simple the potato salad is and the photo is scrumptious!
February 7th, 2010 at 2:06 am
Ivy,
your potato salad reminds me of our potato salad in Lebanese cooking; it is fresh-tasting; I hate those they make here in the US with gobs and gobs of mayonnaise and all kinds of stuff added to it.
Wish we could find these cute little things here too!
February 7th, 2010 at 6:02 pm
Oh Ivy, I'm so not a fan of anchovie, but your dish looks so pretty and heart warming. I just get over the taste. But, I love me some sardines!!
February 8th, 2010 at 8:01 pm
I love anchovy…unfortunately my husband cannot take it…your dish looks so yummie, love the combination with pototoes
February 9th, 2010 at 11:28 am
i have an award for you ivy,on my blog!
February 10th, 2010 at 8:33 am
Cara Ivy ! This recipe with acciughe fresche will definitely be a must ! I love them so much !! Baci a tutti !!
February 10th, 2010 at 6:46 pm
It's a pity I don't ever find gavro here. Sardeles, regularly; marida, occasionally; gavro, never. This preparation sounds delicious.
I love making a light potato salad this way. It is a great basic that goes with so many proteins.
February 10th, 2010 at 7:16 pm
I don't like anchovies, maybe because all I've had is the canned salty ones, but I am willing to give them another chance if they are fresh and look as delicious as in this dish. Lovely potatoes, too!
February 11th, 2010 at 8:26 pm
I have had alici cooked this way and they are fabulous!
February 19th, 2010 at 9:12 pm
hi ivy these anchovies look totally scrumptious to me !! cheers Pierre
February 22nd, 2010 at 12:13 pm
I have an award for you Ivy…
because you do brighten my day!
Happy 101 Award