Ingredients:
750 g anchovy, deboned & headless
a bunch of parsley
1 small dried onion
4 cloves garlic, finely chopped
250 g feta cheese
2 tomatoes
olive oil
salt & pepper
oregano

Directions:
Begin with the stuffing mixture. Put the finely chopped parsley, garlic and onion into a bowl. Wash and chop the tomatoes into slices and add to bowl. Crumble the feta cheese onto the mixture. Add the remaining spices and mix well.
In a glass baking dish add half of the fish and cover with the oil. Cover the fish with the stuffing mixture and place the other half of the fish on top. Add only a little bit of water since the tomatoes will add to the liquid. Bake at 200°C for 45΄. If all the liquid in the pan disappears before baking is complete, add a bit more.