Roasted Anchovies with Fennel

Instructions

1. 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. 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. 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. 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. 5

   Whisk together remaining 2 tablespoons olive oil with lemon juice and zest to create a bright dressing.

6. 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.