Skip to Content

Gavros Ladorigani (Baked anchovies with Oregano) and Potato Salad

Sharing is caring!

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

Ingredients:

  • 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

 

Directions:

  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

Ingredients:

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

Directions:

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

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

Directions:

  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!

Sharing is caring!

Previous
Lemon Meringue Pie and a Giveaway
chocolate eclairs image
Next
Chocolate Éclairs

Cheryl

Monday 22nd of February 2010

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

Happy 101 Award

pierre

Friday 19th of February 2010

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

Simona

Thursday 11th of February 2010

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

BenHerrera

Wednesday 10th of February 2010

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!

Maria

Wednesday 10th of February 2010

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.

Comments are closed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares