Roasted Anchovies with Cabbage
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy but comes together in under an hour. Roasted anchovies with cabbage is a simple Mediterranean combination that's both budget friendly and packed with nutrition. The anchovies become wonderfully tender and mild when roasted, while the cabbage caramelizes into something almost sweet. Anchovies are loaded with omega 3 fatty acids, which are fantastic for heart health. The whole dish requires minimal prep and just one pan, making cleanup a breeze. Trust me, even if you think you don't like anchovies, this recipe might change your mind.
Ella x
Ingredients
- 12fresh anchovies(gutted and cleaned)
- 1green cabbage(cut into 2-inch wedges)
- 5 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 tablespoonsred wine vinegar
- 1 tablespoonhoney
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 sprigsfresh thyme
- ½lemon(zested and juiced)
- ¼ teaspooncrushed red pepper flakes
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 baking sheet.
Tip: Drying the anchovies helps them crisp up beautifully during roasting.
- 2
Toss the anchovy fillets with 2 tablespoons of olive oil, half the minced garlic, sea salt, and black pepper. Spread them in a single layer on the prepared baking sheet.
- 3
On a separate baking sheet, arrange the cabbage wedges in a single layer. Drizzle with remaining 3 tablespoons of olive oil and toss with the remaining garlic, fresh thyme sprigs, salt, and pepper.
Tip: Don't overcrowd the pan—this allows the cabbage to caramelize properly.
- 4
Place both baking sheets in the oven. Roast the anchovies for 8-10 minutes until they're golden and crispy. Roast the cabbage for 25-30 minutes, stirring halfway through, until the edges are deeply browned.
Tip: The anchovies cook much faster, so you may want to add them to the oven about 15 minutes after the cabbage starts.
- 5
While the vegetables roast, whisk together the red wine vinegar, honey, lemon juice, and red pepper flakes in a small bowl.
- 6
Remove both sheets from the oven. Transfer the roasted cabbage to a serving platter and top with the crispy anchovies.
- 7
Drizzle the vinegar-honey mixture over the entire dish and finish with fresh lemon zest. Serve immediately while the anchovies are still warm and crispy.
Tip: This dish is best enjoyed fresh from the oven when the anchovies maintain their crispness.
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