Roasted Anchovies with Bell Pepper
Prep
15 mins
Cook
28 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in less than an hour with minimal fuss. Fresh anchovies are incredibly affordable, making this a budget friendly option that doesn't skimp on flavor. Roasting them with sweet bell peppers and garlic creates this beautiful caramelized dish that's absolutely delicious. Anchovies are packed with omega 3 fatty acids, which are wonderful for heart and brain health. The whole process is straightforward enough that anyone can master it, and you'll end up with something that tastes far more impressive than the effort required. Trust me, your dinner guests will be asking for seconds.
Ella x
Ingredients
- ½ kgfresh anchovies(gutted and cleaned)
- 2red bell pepper(cut into 1-inch strips)
- 1yellow bell pepper(cut into 1-inch strips)
- 4garlic cloves(thinly sliced)
- 6 tablespoonsextra virgin olive oil
- 1lemon(zest and juice)
- 2 teaspoonsfresh thyme(leaves only)
- ¼ teaspoonred pepper flakes
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1 tablespoonbalsamic vinegar
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cleaned anchovies dry with paper towels and arrange them on a large rimmed baking sheet.
Tip: Dry anchovies will roast more evenly and develop a better crust.
- 2
In a large bowl, combine the bell pepper strips, sliced garlic, 4 tablespoons of olive oil, lemon zest, thyme, red pepper flakes, salt, and pepper. Toss well to coat.
- 3
Arrange the pepper mixture around the anchovies on the baking sheet, leaving the anchovies in a single layer in the center.
Tip: This prevents the anchovies from getting lost under the peppers during roasting.
- 4
Drizzle the anchovies with the remaining 2 tablespoons of olive oil and season lightly with additional salt and pepper.
- 5
Roast in the preheated oven for 12-15 minutes, stirring the peppers halfway through, until the anchovies are golden and crispy and the peppers are tender with caramelized edges.
Tip: Watch carefully—anchovies can dry out quickly, so don't exceed 15 minutes.
- 6
Remove from the oven and immediately drizzle with fresh lemon juice and balsamic vinegar while everything is still hot.
Tip: The acidity helps balance the richness of the roasted fish and peppers.
- 7
Transfer to a serving platter and taste for seasoning, adjusting salt and pepper if needed. Serve warm or at room temperature.
Tip: This dish is excellent served as an appetizer with crusty bread or as part of an antipasto spread.
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