You want dinner that feels like a hug but doesn’t keep you tied to the stove for hours.
This dish is that.
It’s anchored (pun intended) in Turkish coastal cooking, but it works anywhere. You get protein. You get crunch. You get a sauce that isn’t just ketchup or mayo.
Here is exactly how to build Sebzeli Hamsi, or baked anchovy with vegetables.
The Shopping List
You need fresh hamsi. If you can’t find hamsi, anchovies work, but the flavor profile shifts slightly.
- 1 kg hamsi (anchovies)
- 2 carrots
- 2 medium potatoes
- 2 dry onions
- 1 red bell pepper
- 3 village peppers (mild chilies, adjust for heat)
- ½ cup vegetable oil (for mixing veggies)
- 1 tsp black pepper
- ½ lemon (juiced)
- Salt
- 4 tomatoes (for topping)
- 4 garlic cloves (for topping)
Prep the Fish and Veggies
Start with the fish. Remove the bones. Wash them well. It takes time. Do it right.
Salt the fish. Set them aside. Let them drain. This draws out moisture and firms up the texture.
While the fish rests, chop the vegetables.
Dice the onions. Slice the carrots and potatoes into half-moons. Or cubes. Half-moons look nicer against the small fish. Julienne your peppers. Mix them in a large bowl.
Add ½ cup of oil. Sprinkle in salt. Toss it all together. You want every piece coated.
Assembly
Grab a large baking dish.
Spread half of your vegetable mixture on the bottom. It creates a bed.
Lay the hamsi on top. Cover them completely.
Spread the remaining vegetables over the fish.
In a small bowl, mix ½ cup oil, half a lemon’s juice, and black pepper. Whisk it. Pour this mixture over the layered dish.
Cover with foil.
The Bake
Preheat your oven to 200°C (about 400°F).
Bake for 30 minutes covered. The foil traps steam. The fish cooks gently. The veggies soften.
While that happens, make the topping.
Heat two tablespoons of oil in a pan. Add minced garlic. Sauté until fragrant, not brown.
Add grated tomatoes. Stir. Let it reduce. You want a thick paste, not a runny soup. Cook until the water evaporates.
The Finish
Take the baking dish out.
Remove the foil 10 minutes before the end. Let the top get some color.
Pour your garlic-tomato mixture evenly over the fish.
Slide it back in for those final minutes. You want the sauce to bubble. You want the fish to flake but hold its shape.
Serve it hot. It’s simple. It’s effective.
Does it beat ordering takeout? Usually.
Leftovers are good cold, too. Though they never taste quite as good as they do fresh
