Roasted Anchovies with Bell Pepper

Instructions

1. 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. 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. 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. 4

   Drizzle the anchovies with the remaining 2 tablespoons of olive oil and season lightly with additional salt and pepper.

5. 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. 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. 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.