Roasted Anchovies with Cucumber
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just half an hour from start to finish. Fresh anchovies are wonderfully affordable and packed with omega 3 fatty acids that are fantastic for your heart and brain. The roasting brings out their natural sweetness, and when you pair them with cool, crisp cucumber and a bright lemony dressing, you get something truly special. It's simple enough for a casual family meal but elegant enough to impress guests. Trust me, this one will become a regular in your rotation.
Ella x
Ingredients
- ½ kgfresh anchovies(cleaned and gutted)
- 2english cucumber(ribboned with a mandoline)
- 5 tbspextra virgin olive oil
- 3 tbspfresh lemon juice
- 1 tspdijon mustard
- 2 tbspfresh dill(finely chopped)
- 2 tbspfresh parsley(finely chopped)
- 1garlic clove(minced)
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
- 1 tsplemon zest
Detail level
Instructions
- 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
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
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
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
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
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
Arrange the cucumber ribbons on a serving platter, drizzle with half of the herb dressing, and toss gently to coat.
- 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.
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