Anchovies au gratin (in a pan)

Clean and debone the anchovies, rinse them under running water, and drain them. Alternatively, have your fishmonger clean them.

Meanwhile, prepare a mixture with the breadcrumbs, lemon-flavored salt, chopped mixed herbs, lemon zest, pepper, chopped parsley, minced garlic clove or, if you don't like it, STEP 3.

Simply cut it into 4 pieces (so you can discard it at the end of cooking) and a couple of tablespoons of oil, and mix all the ingredients together. Pour a couple of tablespoons of oil into a nonstick pan and mix the breadcrumbs well.

Arrange the anchovies in a non-stick pan lined with baking paper, skin-side down, in a radial pattern. Cover them with the previously prepared mixture and finally drizzle with olive oil.

Cook over low heat with the lid on for 6 minutes. Remove the lid and continue cooking for about 9 minutes, making sure the anchovies don't dry out.

Serve the anchovies while still hot with chopped parsley and lemon slices.