Cubebaita

Method

Heat the olive oil in a large earthenware or terracotta dish over medium heat, then add the sliced garlic and cook gently until golden, being careful not to burn it. Layer the cleaned anchovies in the dish, sprinkling salt, pepper and parsley between each layer. Pour the white wine and lemon juice over the fish, then cover with a lid or foil. Braise gently in the oven at 160°C for 25-30 minutes until the anchovies are tender and cooked through. Serve warm directly from the dish with crusty bread to soak up the cooking liquor, or allow to cool to room temperature for a traditional presentation.