[spaghetti]

Fresh anchovies will do. I don't know what sort of fish you have access to ober there, but any small fish with very thin skin, bones and scales will do. Just check the oven time depending on the size of the fish: don't let it burn!. Just take care to "grease" the bottom of the pan or casserole with a very thin film of olive oil or butter (maybe forgot this in the recipe above!). You can also use a sheet of paper oven under all.
Now for the tail thing, it's just to avoid destroying the fillets: leaving the tail where it is helps to keep them whole in one peace. And then it's such a small tail that your guests won't notice at all.
Kiss you.