Clean the anchovies, fillet them and remove the main bone. Close the anchovies and flour them.
Pour the oil and the butter into the frying pan, in medium heat add the thinly sliced sweet red pepper from Florina and the small red-hot peppers (“Tourkakia” variety).
Fry (saute) for a little while, and next add the sliced garlic, the chopped cherry tomatoes and the filleted anchovies.
Turn the fishes to cook from all sides, and when they are half-ready, add the wine, the rosemary, the thyme and the salt.
When half of the wine has evaporated, pour in the lemon and turn off the heat.
If you desire more juice, you can optionally add a little bit of water after the wine.
Recipe by Mrs Evanthia Vonazountas
Head Chef of the fish tavern "To Pyrofani tou Peiraia"
Founding member of the "Acropolis Chef's Club of Attica"
www.chefsclubofattica.com
