Roasted Anchovies with Edamame

Instructions

1. 1

   Preheat your oven to 220°C (425°F). Pat the cleaned anchovies dry with paper towels to ensure they crisp up properly during roasting.

   Tip: Drying the anchovies thoroughly prevents them from steaming rather than roasting.

2. 2

   On a large baking sheet, toss the edamame with 2 tablespoons of olive oil, half the minced garlic, garlic powder, sea salt, and black pepper. Spread in a single layer and roast for 8-10 minutes until lightly golden.

   Tip: Roasting edamame separately ensures it cooks evenly without overcooking.

3. 3

   While the edamame cooks, arrange the dried anchovies on a separate small baking sheet. Drizzle with remaining olive oil, scatter the remaining garlic, lemon zest, and chili flakes over them.

   Tip: Don't crowd the anchovies; they should lay flat in a single layer for even crisping.

4. 4

   Once edamame is golden, remove it from the oven and set aside. Place the anchovy sheet in the oven and roast for 8-10 minutes until the anchovies are crispy and curl slightly at the edges.

   Tip: Anchovies cook quickly, so keep a close eye to prevent burning.

5. 5

   Remove the roasted anchovies from the oven and immediately dot with small pieces of butter while they're still warm, allowing it to melt over them.

   Tip: Adding butter while hot creates a luxurious coating and enhances flavor.

6. 6

   Transfer both the edamame and roasted anchovies to a serving bowl. Squeeze fresh lemon juice over everything, sprinkle with fresh parsley, and taste for seasoning, adjusting salt and pepper as needed.

   Tip: Fresh lemon juice brightens the dish and balances the richness of the roasted fish.