Roasted Anchovies with Cucumber

Instructions

1. 1

   Preheat your oven to 425°F and line a baking sheet with parchment paper.

   Tip: A hot oven ensures the anchovies become crispy on the outside while staying tender inside.

2. 2

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

   Tip: Drying the fish prevents steaming and helps achieve better browning.

3. 3

   Drizzle the anchovies with 2 tablespoons of olive oil, then season evenly with half the sea salt, black pepper, and the red pepper flakes.

4. 4

   Roast in the oven for 10-12 minutes until the skin is golden and crispy and the flesh is opaque throughout.

   Tip: Watch carefully to avoid overcooking, as small fish cook quickly.

5. 5

   While the anchovies roast, whisk together the remaining 3 tablespoons of olive oil, lemon juice, Dijon mustard, minced garlic, and remaining salt in a small bowl.

6. 6

   Stir in the chopped dill, parsley, and lemon zest into the dressing until well combined.

   Tip: Make the dressing fresh just before serving to preserve the herb flavors.

7. 7

   Arrange the cucumber ribbons on a serving platter, drizzle with half of the herb dressing, and toss gently to coat.

8. 8

   Once the anchovies are done, carefully transfer them to the platter with the cucumbers and drizzle with the remaining dressing.

   Tip: Serve immediately while the anchovies are still warm for the best contrast with the cool cucumber.