Roasted Anchovies with Courgette

Instructions

1. 1

   Preheat your oven to 200°C and line two large baking trays with parchment paper.

   Tip: Use parchment paper to prevent sticking and make cleanup easier.

2. 2

   Pat the cleaned anchovies dry with paper towels, then arrange them on one prepared tray in a single layer.

   Tip: Dry anchovies will crisp up better during roasting.

3. 3

   Toss the courgette slices with 3 tablespoons of olive oil, half the garlic, sea salt, and black pepper. Spread on the second tray in a single layer.

   Tip: Don't overlap the courgettes too much so they roast evenly and develop a light golden colour.

4. 4

   Drizzle the anchovies with 2 tablespoons olive oil and scatter the remaining garlic slices over them. Season with half the chilli flakes and oregano.

5. 5

   Roast both trays in the oven simultaneously for 15-20 minutes. The courgettes should be tender with light caramelised edges, and the anchovies should be crispy and golden.

   Tip: The courgettes may need 2-3 minutes longer than the anchovies, so you can remove the anchovies first if needed.

6. 6

   If using breadcrumbs, toast them in a dry pan over medium heat for 2-3 minutes until golden and fragrant, then set aside.

   Tip: Toasted breadcrumbs add a pleasant textural contrast to the dish.

7. 7

   Transfer the roasted courgettes to a serving platter and top with the crispy anchovies. Scatter the fresh parsley, lemon zest, and toasted breadcrumbs over the top.

8. 8

   Squeeze fresh lemon juice over the entire dish, sprinkle with remaining chilli flakes and oregano, and serve immediately while still warm.

   Tip: The warmth of the dish will help release the aromatic flavours of the herbs and lemon.