Baked Anchovy with Amaranth greens

Fresh Anchovy with garlic, oregano, and lemon, oven baked with Amaranth greens and zucchini on the side! A delicious meal and healthy meal of the Mediterranean cuisine that you can have ready within 15 minutes!

Video Recipe

Baked anchovy with amaranth greens

Baked Anchovy with Amaranth greens

Prep: 15m | Cook: 15m | Total: 30m | Serves: 4

Ingredients:

For the Anchovy:

1 kg fresh Anchovy (35oz)
2 pinch of Oregano
3 cloves of Garlic roughly chopped
3 Tbsp Olive oil
Lemon Juice from 2 lemons, divided
2 pinches of Salt
1 pinch of Pepper

For the greens:

1 kg of Vlita (Amaranth greens)
1 kg of Zucchini (courgette)
Juice of 1 Lemon
3 Tbsp of Olive oil
1 pinch of Salt

Instructions:

For the Anchovy:

Clean the Anchovy by cutting off its head and removing the entrails; after that wash them, and drain them.
Add them in a medium size baking tray with 3 Tbsp of Olive Oil, the juice of 2 lemons, 2 pinches of Oregano, 2 pinches of salt, and 1 pinch of black pepper.
Mix gently so that all the Anchovy get a nice coating of the spices.
Bake at 180C / 350F, middle rack, for 15 minutes.

For the Greens:

1. Wash, clean, and drain the Amaranth greens and the zucchini.
2. If the zucchini are big, cut them in half and then in quarters. If they are very small then only cut off their tips.
3. Add the zucchini into a pot with boiling water and add the Amaranth greens on top of them.
4. Let them boil for 8 minutes.
5. Strain them in a bowl and set them aside.
6. For the Lemon dressing: Take a small bowl and add 3 Tbps of Olive Oil and then pour in little by little the juice of 1 Lemon while whipping it with a fork.
7. Add the Amaranth greens in a bowl and top them with a few tablespoons of the Lemon dressing called “Ladolemono” in Greek.
8. Serve the Anchovy with the Amaranth Greens and a few slices of lemon and enjoy your healthy, yet delicious, meal!