Roasted Anchovies with Asparagus
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy enough for guests. Fresh anchovies are wonderfully affordable and cook in just 25 minutes, making this a speedy meal that doesn't skimp on flavor. The fish are packed with omega 3 fatty acids that are fantastic for your heart and brain. Paired with tender roasted asparagus, garlic, and a crispy panko topping, this dish comes together with minimal fuss. The whole thing takes about 40 minutes from start to finish, and honestly, once you taste how the lemon brightens everything up, you'll be making this again and again.
Ella x
Ingredients
- ½ kgfresh anchovies(cleaned and gutted)
- ¾ kgasparagus spears(trimmed)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 1lemon(zested and halved)
- 118 mlpanko breadcrumbs
- 59 mlfresh parsley(chopped)
- ¼ teaspoonred pepper flakes
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Tip: This temperature ensures the anchovies cook through without drying out.
- 2
Pat the cleaned anchovies dry with paper towels, then arrange them on half of the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, season with half the salt and pepper, and set aside.
Tip: Drying the fish helps them crisp nicely during roasting.
- 3
Toss the asparagus spears with 2 tablespoons of olive oil, minced garlic, remaining salt, pepper, and red pepper flakes. Arrange on the other half of the baking sheet.
Tip: Keeping the ingredients separate allows them to cook evenly.
- 4
Roast both the anchovies and asparagus for 20-25 minutes until the fish is opaque and the asparagus is tender with slightly caramelized tips.
Tip: Check after 15 minutes to ensure even cooking.
- 5
Meanwhile, heat butter with the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the panko breadcrumbs and toast for 3-4 minutes, stirring frequently, until golden brown.
Tip: Watch the breadcrumbs carefully to prevent burning.
- 6
Remove the breadcrumbs from heat and stir in the lemon zest and fresh parsley. Set aside.
Tip: The residual heat will release the flavors of the fresh herbs.
- 7
Transfer the roasted anchovies and asparagus to a serving platter, squeeze fresh lemon juice over everything, and top with the herbed breadcrumb mixture.
Tip: Serve immediately while the dish is still warm for best flavor.
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