Roasted Anchovies with Broccoli

Instructions

1. 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. 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. 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. 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. 5

   Remove both sheets from the oven and transfer the roasted vegetables and fish to a serving platter.

6. 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.