Roasted Anchovies with Avocado

Instructions

1. 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. 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. 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. 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. 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. 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. 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.