Roasted Anchovies with Brussels Sprouts and Garlic Breadcrumbs

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.

   Tip: Using parchment paper prevents sticking and makes cleanup easier.

2. 2

   Toss the halved Brussels sprouts with 3 tablespoons of olive oil, half the sea salt, and black pepper. Spread them cut-side down on one prepared baking sheet in a single layer.

   Tip: Placing cut-side down creates a caramelized, crispy surface.

3. 3

   Roast the Brussels sprouts for 20-25 minutes, stirring halfway through, until deeply golden and tender.

   Tip: Don't skip the stirring step to ensure even browning on all sides.

4. 4

   While Brussels sprouts roast, combine panko breadcrumbs, minced garlic, parsley, lemon zest, remaining salt, red pepper flakes, and 2 tablespoons of olive oil in a small bowl. Mix until the mixture resembles wet sand.

   Tip: The oil helps the breadcrumbs toast evenly and become golden.

5. 5

   Arrange the dried anchovy fillets on the second baking sheet and brush lightly with the remaining olive oil.

   Tip: Don't overcrowd the anchovies; they should be in a single layer for even roasting.

6. 6

   Divide the garlic breadcrumb mixture among the anchovies, pressing gently to coat each fillet.

   Tip: A light touch ensures the coating adheres without compacting too much.

7. 7

   Place the anchovy sheet in the oven with the Brussels sprouts for the last 10-12 minutes of cooking, until the breadcrumb topping is golden brown and the anchovies are fragrant.

   Tip: Add them partway through so they don't overcook while waiting for the sprouts to finish.

8. 8

   Remove both sheets from the oven and drizzle everything with fresh lemon juice just before serving.

   Tip: The acidity of the lemon brightens all the flavors and balances the richness of the anchovies.