Roasted Anchovies with Avocado
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy but takes less than thirty minutes from start to finish. Fresh roasted anchovies paired with creamy avocado create a delicious dish that's both elegant and surprisingly simple to pull together. Anchovies are packed with omega 3 fatty acids, which are wonderful for heart health, and they're also incredibly budget friendly. The beauty of this recipe is how the crispy roasted fish contrasts perfectly with the soft avocado and bright lemon dressing. It's the kind of meal that tastes like you spent hours in the kitchen when really you've barely broken a sweat.
Ella x
Ingredients
- ½ kgfresh anchovies(cleaned and gutted)
- 4 tbspextra virgin olive oil
- 1 tspsea salt
- ½ tspblack pepper
- 2ripe avocados(halved and pitted)
- 3 tbspfresh lemon juice
- 1shallot(minced)
- ½ tspdijon mustard
- 1 tbspred wine vinegar
- 118 mlpanko breadcrumbs
- 1garlic clove(minced)
- 2 tbspfresh parsley(chopped)
- 1 tsplemon zest
Detail level
Instructions
- 1
Pat the cleaned anchovies dry with paper towels and arrange them on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and season generously with sea salt and black pepper.
Tip: Drying the anchovies ensures they crisp up nicely in the oven.
- 2
Preheat your oven to 425°F (220°C) and roast the anchovies for 10-12 minutes until they are golden brown and crispy, turning halfway through cooking.
Tip: Watch carefully as anchovies cook quickly; they should be fragrant and lightly charred at the edges.
- 3
While the anchovies roast, prepare the lemon vinaigrette by whisking together the remaining 2 tablespoons of olive oil, fresh lemon juice, minced shallot, Dijon mustard, and red wine vinegar in a small bowl. Season with a pinch of salt and pepper.
Tip: Make this dressing fresh just before serving for the brightest flavor.
- 4
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the panko breadcrumbs and minced garlic, stirring frequently for 2-3 minutes until golden and fragrant. Remove from heat and stir in the fresh parsley and lemon zest.
Tip: Toast the breadcrumbs until they smell nutty to add wonderful texture and depth.
- 5
Arrange the avocado halves on a serving platter or individual plates. Spoon the roasted anchovies over and around the avocado.
Tip: If you prefer, you can cube the avocado for easier serving.
- 6
Drizzle the lemon vinaigrette over the anchovies and avocado, then top everything with the warm toasted breadcrumb mixture.
Tip: Add the breadcrumbs just before serving to maintain their crispy texture.
- 7
Serve immediately while the anchovies are still warm and the avocado is at peak creaminess.
Tip: This dish is best enjoyed fresh and should not sit for more than a few minutes before eating.
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