Roasted Anchovies with Courgette
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and tastes like you've spent hours in the kitchen. Fresh anchovies are incredibly affordable, often overlooked at the fishmonger, and packed with omega 3 fatty acids that are wonderful for your heart. I simply roast them alongside tender courgettes with garlic, lemon, and herbs until everything is golden and fragrant. The breadcrumb topping adds a lovely crispy texture that keeps things interesting. It's humble, delicious, and honestly one of the easiest meals I make regularly.
Ella x
Ingredients
- 400 gfresh anchovies(gutted and cleaned)
- 3courgettes(sliced into 1cm rounds)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(thinly sliced)
- 1lemon(zest and juice)
- 15 gfresh parsley(finely chopped)
- 2 teaspoonsfresh oregano(dried or 1 tablespoon fresh)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chilli flakes
- 3 tablespoonsbreadcrumbs(panko, optional for extra crunch)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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