Roasted Anchovies with Celery
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy but comes together in just forty minutes. Fresh anchovies are wonderfully affordable and packed with omega 3 fatty acids that are fantastic for your heart and brain. Paired with crisp celery, garlic, and bright lemon, they transform into something absolutely delicious and restaurant worthy. The beauty of this dish is its simplicity and speed, plus you probably have most of these ingredients in your kitchen already. It's rustic, healthy, and perfect for impressing yourself and your dinner guests without any fuss.
Ella x
Ingredients
- ½ kgfresh anchovies(gutted and cleaned)
- 4celery stalks(cut into 3-inch pieces)
- 4 tablespoonsextra virgin olive oil
- 4garlic cloves(thinly sliced)
- 1lemon(zest and juice)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsfresh parsley(chopped)
- 237 mlpitted green olives(halved)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cleaned anchovies dry with paper towels to ensure even roasting.
Tip: Dry anchovies will become crispier and more flavorful when roasted.
- 2
Toss the celery pieces with 2 tablespoons of olive oil, half the salt, and a pinch of black pepper on a large baking sheet.
Tip: Spread the celery in a single layer for even caramelization.
- 3
Roast the celery in the preheated oven for 12-15 minutes until the edges begin to brown and soften slightly.
Tip: Stir the celery halfway through cooking for even browning.
- 4
Remove the baking sheet and push the celery to the sides. Arrange the anchovies in the center of the sheet.
Tip: Keep the celery warm while roasting the delicate anchovies.
- 5
Drizzle the anchovies with the remaining 2 tablespoons of olive oil and sprinkle with remaining salt and black pepper.
Tip: Avoid overcrowding the anchovies so they roast rather than steam.
- 6
Return to the oven and roast for 8-10 minutes until the anchovies are golden and crispy.
Tip: Watch carefully as anchovies cook quickly and can burn if overcooked.
- 7
While the anchovies finish cooking, combine the sliced garlic, lemon zest, and red pepper flakes in a small bowl with 1 tablespoon of fresh lemon juice.
Tip: This aromatic mixture brightens the rich, umami flavors of the dish.
- 8
Transfer the roasted anchovies and celery to a serving platter and drizzle with the garlic-lemon mixture. Scatter the fresh parsley and green olives over the top.
Tip: Serve immediately while the anchovies are still warm and crispy.
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