Roasted Anchovies with Cabbage

Instructions

1. 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. 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. 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. 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. 5

   While the vegetables roast, whisk together the red wine vinegar, honey, lemon juice, and red pepper flakes in a small bowl.

6. 6

   Remove both sheets from the oven. Transfer the roasted cabbage to a serving platter and top with the crispy anchovies.

7. 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.