Roasted Anchovies with Celery

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.