(Lor Peynirli Hamsi)
350-400g European anchovy fillets (Hamsi*)
Extra virgin olive oil
~150g ricotta cheese
2-3 green onions, cleaned, chopped
Zest of half lemon
1 handful parsley, chopped
Preheat the oven to 400° F (200° C).
Sauté the filling ingredients in a small pan at medium-high heat. Evaporate the water of the cheese.
Arrange the fish in a small round oven-proof dish, side by side with the skins of the fish facing down. Spread the filling over them (picture
). Cover the filling with the remaining fish, skins side up. Drizzle with extra virgin olive oil and season with salt and pepper. Place a slice of lemon on top.
Cook for about 30 minutes. Serve with green salad on the side.
Makes 2 servings.
* Hamsi, known in English as the European anchovy. Hamsi are small anchovy fish caught in the Black sea and eaten throughout Türkiye. Don’t be afraid to bite right into them, the bones are crunchy and perfectly safe to eat. They also add calcium to your diet.