Roasted Anchovies with Daikon

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the cleaned anchovies dry with paper towels to ensure they crisp up properly during roasting.

   Tip: Dry anchovies will develop better color and texture in the oven.

2. 2

   On a large baking sheet, toss the daikon batons with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper. Spread them in a single layer and roast for 15 minutes until golden and tender.

   Tip: Arrange daikon in a single layer to promote even caramelization.

3. 3

   While the daikon roasts, combine the remaining 3 tablespoons of olive oil with the remaining garlic, smoked paprika, lemon juice, and red chili flakes in a small bowl to create a glaze.

   Tip: This flavorful oil can be prepared ahead of time.

4. 4

   After the daikon has roasted for 15 minutes, push it to the sides of the baking sheet and arrange the anchovy fillets in the center, skin-side up.

   Tip: Leaving space prevents overcrowding and ensures even cooking.

5. 5

   Brush the anchovies generously with half of the garlic-lemon glaze and roast everything together for 8-10 minutes until the anchovies are crispy and golden.

   Tip: Watch carefully as anchovies cook quickly and can burn if left too long.

6. 6

   Remove from the oven and drizzle the remaining glaze over the roasted anchovies and daikon. Sprinkle with fresh parsley, lemon zest, and additional sea salt to taste.

   Tip: The fresh herbs add brightness that complements the richness of the anchovies.