Baked Anchovies with Oregano

‘This is a typical dish from Naples where it is called either “tortiera” or “alici al gratin”. It is simplicity itself, provided you can get hold of fresh anchovies. In Italy they are sold in markets like Pozzuoli or Salerno, and even from street vendors on tricycles with large baskets full of fish. If you can’t find them, I have had some success with frozen anchovies (or small sardines will do).’