Roasted Anchovies with Fennel
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just under an hour and costs surprisingly little. Fresh anchovies are incredibly affordable and packed with omega 3 fatty acids that are wonderful for your heart. The fennel brings a subtle sweetness that perfectly complements the briny fish, while garlic and a splash of white wine create a simple pan sauce that's absolutely delicious. It's elegant enough to serve to guests but honestly so easy that I make it all the time for myself on busy evenings.
Ella x
Ingredients
- ½ kgfresh anchovies(gutted and cleaned)
- 2 mediumfennel bulbs(halved lengthwise, fronds reserved)
- 5 tbspextra virgin olive oil
- 1½ tspfennel seeds(toasted)
- 1lemon(zested and juiced)
- 3garlic cloves(thinly sliced)
- ¾ tspsea salt
- ¼ tspblack pepper(freshly ground)
- ¼ tspdried chili flakes
- 78 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat oven to 400°F. Pat anchovies dry with paper towels and arrange on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, season with half the salt and pepper, and set aside.
Tip: Thoroughly drying the anchovies ensures crispier results when roasted.
- 2
In a separate baking dish, toss fennel halves with 2 tablespoons olive oil, minced garlic, remaining salt, pepper, and chili flakes. Pour white wine into the bottom of the dish and cover with foil.
Tip: The wine creates steam that helps soften the fennel while roasting.
- 3
Place both the anchovies and fennel in the oven. Roast for 25-30 minutes, removing the fennel foil after 15 minutes to allow browning. Anchovies should be golden and crispy; fennel should be tender with caramelized edges.
- 4
Toast fennel seeds in a small dry skillet over medium heat for 1-2 minutes until fragrant, then crush lightly with the back of a spoon.
Tip: Toasting fennel seeds deepens their flavor and releases their essential oils.
- 5
Whisk together remaining 2 tablespoons olive oil with lemon juice and zest to create a bright dressing.
- 6
Transfer roasted anchovies and fennel to a serving platter. Drizzle with the lemon-olive oil mixture and scatter toasted fennel seeds and reserved fennel fronds over the top.
Tip: Reserve some delicate green fennel fronds before cooking to add fresh, herbaceous notes to the finished dish.
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