Oven baked anchovies with cherry tomatoes and chili pepper cream

Preparation

First clean the fresh anchovies, removing the heads and bones to create fillets. Rinse and dry the fillets on a kitchen towel or paper towel, then arrange the fillets on a baking pan with baking paper greased with extra virgin olive oil.

Blanch the cherry tomatoes in slightly salted boiling water (alternatively use natural canned tomatoes) and cut into chunks, then distribute the tomatoes on the anchovy fillets. Add salt, add the Gustibus chili pepper cream and chopped parsley, season with a drizzle of extra virgin olive oil.

Heat the oven to 200° C and cook for 7-8 minutes, then serve hot with a sprinkling of lemon juice.