Roasted Anchovies with Corn and Charred Tomato Vinaigrette

Instructions

1. 1

   Pat the cleaned anchovies dry with paper towels. Arrange them on a parchment-lined baking sheet, drizzle with 2 tablespoons of olive oil, and season with half the sea salt, black pepper, and smoked paprika. Set aside.

   Tip: Drying the anchovies prevents them from sticking and helps them crisp up beautifully in the oven.

2. 2

   Place the cherry tomato halves on a separate baking sheet, toss with 1 tablespoon olive oil, salt, and pepper. Roast at 400°F for 12 minutes until blistered and softened.

   Tip: Roasting the tomatoes separately allows you to control their cooking time independently from the anchovies.

3. 3

   Add the anchovies to the oven with the tomatoes and roast for an additional 12-13 minutes until the fish are crispy and cooked through, turning them halfway through cooking.

   Tip: The anchovies should be golden and slightly curled when done.

4. 4

   While the fish and tomatoes roast, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the corn kernels and cook for 4-5 minutes, stirring occasionally, until lightly charred and golden.

   Tip: Let the corn sit undisturbed for 1-2 minutes between stirs to develop a nice caramelized crust.

5. 5

   Remove the charred corn from heat and season with the remaining salt and paprika. Transfer to a bowl and set aside.

6. 6

   In a small bowl, whisk together the minced garlic, red wine vinegar, lemon juice, and the remaining 2 tablespoons of olive oil. Gently fold in the roasted tomatoes, sliced shallot, and torn basil. Season to taste with salt and pepper.

   Tip: This vinaigrette is best made just before serving to keep the basil vibrant and fresh.

7. 7

   Distribute the charred corn among four serving plates. Arrange the roasted anchovies on top and spoon the tomato vinaigrette over everything. Serve immediately with crusty bread on the side.

   Tip: The warm fish will continue to absorb the flavors of the vinaigrette if served right away.

8. 8

   Drizzle any remaining vinaigrette around the plate for a beautiful presentation and extra flavor.