Roasted Anchovies with Cassava

Instructions

1. 1

   Preheat oven to 425°F. Pat the cleaned anchovies dry with paper towels and place them in a bowl.

   Tip: Dry fish roasts more crisply and browns better than wet fish.

2. 2

   Toss cassava cubes with 3 tablespoons of olive oil, half the minced garlic, paprika, salt, and black pepper on a separate baking sheet, spreading them in a single layer.

   Tip: Cube the cassava evenly so they roast at the same rate.

3. 3

   Place the cassava sheet in the oven and roast for 20 minutes until the edges begin to turn golden brown.

4. 4

   While cassava roasts, dress the anchovies with remaining 3 tablespoons olive oil, remaining garlic, lemon juice, chili flakes, and rosemary sprigs in a separate baking dish.

   Tip: The lemon juice will help balance the intensity of the anchovies.

5. 5

   After 20 minutes, remove cassava sheet and stir. Add the anchovy baking dish to the oven on a different rack.

   Tip: Staggering the cooking ensures both components finish at the right time.

6. 6

   Roast anchovies for 12-15 minutes until they are golden brown and crispy, their skin blistering slightly.

   Tip: Smaller anchovies will cook faster—watch carefully to avoid burning.

7. 7

   Remove both sheets from the oven. Discard rosemary sprigs and transfer anchovies and cassava to a serving platter.

8. 8

   Drizzle with any pan juices remaining in both baking dishes and garnish generously with fresh parsley.

   Tip: The pan juices contain concentrated flavor from the roasting process.