Roasted Anchovies with Broccoli
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted broccoli and anchovies dish has become a weeknight favorite in my kitchen. Fresh anchovies are packed with omega 3 fatty acids that support heart health, and they become wonderfully tender and mild when roasted. What I love most is how quickly it comes together in just 40 minutes from start to table, making it perfect for busy nights. The garlic, lemon, and red pepper flakes create such a vibrant flavor that you won't miss heavy sauces. Best of all, it's incredibly affordable and uses simple pantry staples you probably already have on hand.
Ella x
Ingredients
- ½ kgfresh broccoli florets(cut into bite-sized pieces)
- 12fresh anchovies(cleaned and gutted)
- 4 tablespoonsextra virgin olive oil
- 4garlic cloves(thinly sliced)
- 1lemon(zested and halved)
- ¼ teaspoonred pepper flakes
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2 tablespoonsfresh parsley(finely chopped)
- 3 tablespoonspanko breadcrumbs
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the cleaned anchovies dry with paper towels and arrange them on a parchment-lined baking sheet.
Tip: Dry anchovies will crisp up better during roasting and won't steam in their own moisture.
- 2
In a large bowl, toss the broccoli florets with 2 tablespoons of olive oil, half the minced garlic, sea salt, and black pepper. Spread them evenly on a separate baking sheet.
- 3
Drizzle the remaining 2 tablespoons of olive oil over the anchovies and sprinkle with the remaining garlic, red pepper flakes, and panko breadcrumbs for a light crust.
Tip: The panko adds texture and helps protect the delicate fish from over-browning.
- 4
Place both baking sheets in the oven. Roast the broccoli for 20-22 minutes until the edges are caramelized and tender, and the anchovies for 12-15 minutes until golden and crispy.
Tip: Stagger the timing by starting the broccoli first, then adding the anchovies halfway through.
- 5
Remove both sheets from the oven and transfer the roasted vegetables and fish to a serving platter.
- 6
Squeeze fresh lemon juice over the entire dish, garnish with lemon zest and chopped parsley, and serve warm.
Tip: The acidity from the lemon brightens the briny flavors of the anchovies and cuts through the richness of the oil.
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