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Gavros Ladorigani (Baked anchovies with Oregano) and Potato Salad

Gavros, which means anchovies and Ladorigani which means olive oil and oregano, is a very delicious and healthy Greek dish, with fresh baked anchovies.

Gavros ladorigani with garlic

If you can get fresh anchovies, called gavros in Greek, forget those canned, salty ones and you will get hooked with these fresh beauties.

Gavros Ladorigani2

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. 

The classic dish is cooked in the oven with olive oil, lemon juice, garlic, salt and pepper and oregano. 

If you have time, it is best to remove the backbone and the tail as well.

Gavros with Tyropita


Gavros Ladorigani (baked anchovies with olive oil and oregano)

Baking time:  20 – 25 minutes

Serves:  4


  • 1 kilo anchovies
  • Salt and freshly grated black pepper
  • 1 clove garlic, finely chopped
  • 1 tsp oregano
  • 1 cup extra virgin olive oil
  • 1/4 cup lemon juice



  1. Wash the anchovies and cut the head pulling out the guts. Remove the backbone and the tail and then wash it and let it drain.
  2. Season with salt, pepper and oregano and mix in the garlic.
  3. Join the two fillets together and put them in a row in a baking dish.
  4. Mix the olive oil with the lemon juice and using a spoon, wet the anchovies.
  5. Bake in a preheated oven to 180 degrees C for about 20 – 25 minutes.

My twist to the classic recipe was to add a bed of tomatoes and garlic.   Combined with olive oil (monosaturated fats and vitamin E) tomatoes (lycopene), garlic (allisin), lemon juice (vitamin C) makes this dish full of antioxidant nutrients which protect the heart vessels.


Gavros Ladorigani on a bed on Tomatoes (baked anchovies), recipe by Ivy
Preparation time: 30 minutes
Baking time: 50 minutes
Serves: 4


1 kilo gavros
1/4 cup lemon juice
½ cup olive oil
Salt and freshly ground black pepper
1- 2 cloves garlic
6 small tomatoes, cut into slices


Wash gavros and remove the head and the guts. Wash again and drain.  (If you have time you can also remove the backbone).

Marinate gavros for at least 30 minutes with half the olive oil, half the lemon juice and half the garlic and season with salt and pepper.

Put the remaining olive oil, lemon juice and garlic in a food processor and mix to mash the garlic.

Cut tomatoes into slices, season with salt, pepper and oregano and place a layer on your baking dish.  Pour the olive oil dressing on top.

Bake in a preheated oven at 180 degrees C for 30 minutes. When the tomatoes are almost cooked, add the fish on top and cook for another 20 minutes.  Half way through carefully mix the fish and wet with the juices.

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.

The potatoes can be cooked with skin on in the microwave for 10 minutes, in the basket of the pressure cooker for 20 minutes or  wrapped in aluminum foil and baked in the oven to 200 degrees C / 400 F,  for about an hour.

Patatosalata (healthy potato salad) – Recipe by Ivy

Preparation time: 10 minutes

Baking time:10 minutes (in microwave)

Serves: 4


  • 4 medium potatoes
  • 2 spring onions
  • 4 tablespoons parsley, finely chopped
  • 5 gherkins
  • 2 tablespoons capers
  • Oregano

Salad dressing:

  • 1/3 cup olive oil
  • The juice of 1/2 lemon
  • ½ teaspoon mustard seeds
  • Salt and freshly ground black pepper
  • 1 clove garlic


  1. Wash potatoes and bake them with skin on.
  2. Add all the salad dressing ingredients in a food processor and process.
  3. Peel potatoes and cut them into small pieces.  Pour the salad dressing on top while the potatoes are still hot.
  4. Add the remaining ingredients and mix.
  5. Sprinkle some freshly ground black pepper on top and a pinch of oregano.

Baked anchovies marked



The winner of the giveaway in my previous post is Jeannie Reeves.   Congratulations Jeannie and please contact me with your full address.


Kopiaste and Kali Orexi!

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24 Responses

  1. 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!

  2. I wish I could get fresh anchovies here…..your potato salad looks light yet flavourful.

  3. hi ivy,i love your salad.fresh anchovy is a wonderful combination with potatoes!

  4. If I can ever get fresh anchovies, I would definitely try this! Sounds great with potato salad!

  5. 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.

  6. Oh, how appetizing! Two very healthy recipes. Something i could eat anytime!



  7. une bien jolie recette en plus des anchois bien frais c'est le bonheur
    bonne soirée

  8. I love anchovies – never had fresh ones before. The potato salad sounds excellent. These look delicious alongside each other!

  9. You have my husband salivating already!!
    Sounds yum
    Take care

  10. 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!

  11. Il est rare de trouver des anchois frais sur les marchés et c'est vrai que c'est un très bon poisson.
    j'adore la salade de pommes de terre.
    A bientôt.!

  12. Thank You!! Im so excited about getting the cookbook!

  13. thanks Ivy for this !! I love anchovies but i am alone at home !! Pierre

  14. This looks delicious. I really love how simple the potato salad is and the photo is scrumptious!

  15. 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!

  16. 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!!

  17. I love anchovy…unfortunately my husband cannot take it…your dish looks so yummie, love the combination with pototoes 🙂

  18. i have an award for you ivy,on my blog!

  19. Cara Ivy ! This recipe with acciughe fresche will definitely be a must ! I love them so much !! Baci a tutti !!

  20. 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.

  21. 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!

  22. I have had alici cooked this way and they are fabulous!

  23. hi ivy these anchovies look totally scrumptious to me !! cheers Pierre

  24. I have an award for you Ivy…
    because you do brighten my day!

    Happy 101 Award