1 kg European anchovies
3 onions
1 lemon
6-7 sweet green peppers
3 tomatoes
50 ml extra-virgin olive oil
2 cups of water
Parsley
Salt and black pepper to taste
Clean and debone the anchovies, then wash and sieve them. Slice the onions into rings and place them in a baking tray. Then, lay the anchovies on top of the onions. Peel and seed the tomatoes, then slice and lay them onto the anchovies, making sure to cover the fish. Put the rest of the anchovies and lemons, cut into thin rounds, onto the tomatoes. Place chopped peppers and bay leaves on top, and pour olive oil and water over, evenly. Add salt and black pepper, and bake for 20-30 minutes at an oven preheated to 180 °C. Serve with finely chopped parsley on top.