Roasted Anchovies with Garlic
Prep
10 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dishes because it comes together in under an hour and costs just a few dollars. Fresh anchovies roasted with garlic and rosemary become incredibly tender and flavorful, nothing like the jarred varieties. The garlic softens into sweet, caramelized cloves that are absolutely delicious spread on crusty bread. What I love most is that anchovies are packed with omega 3 fatty acids, which are wonderful for heart health. It's simple, elegant, and tastes like you spent far more effort than you actually did.
Ella x
Ingredients
- ½ kgfresh anchovies(gutted and cleaned)
- 8garlic cloves(peeled and halved)
- 237 mlextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 1 teaspoonred pepper flakes
- 3fresh rosemary sprigs
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cleaned anchovies dry with paper towels to remove excess moisture, which helps them crisp up during roasting.
Tip: Drying the fish is crucial for achieving that desirable crispy texture.
- 2
Arrange the garlic halves and rosemary sprigs on a large baking sheet, drizzle with 2 tablespoons of olive oil, and roast for 8-10 minutes until the garlic begins to soften and turn golden.
Tip: Pre-roasting the garlic mellows its sharpness and creates a sweet, caramelized flavor.
- 3
Remove the sheet from the oven and push the garlic and herbs to the sides, creating space in the center for the anchovies.
- 4
Toss the anchovies with the remaining 2 tablespoons of olive oil, sea salt, black pepper, and red pepper flakes in a bowl, then arrange them in a single layer on the baking sheet among the garlic.
Tip: Don't overcrowd the pan—the anchovies should have some space to roast evenly.
- 5
Return the sheet to the oven and roast for 12-15 minutes until the anchovies are golden brown and their edges are slightly charred.
- 6
Drizzle the roasted anchovies and garlic with fresh lemon juice and garnish with chopped parsley.
Tip: The lemon juice adds brightness and cuts through the richness of the oil and fish.
- 7
Serve immediately while the fish is still warm, providing crusty bread or crostini on the side for scooping up the garlic-infused oil.
Tip: This dish is best enjoyed fresh from the oven when the flavors are most vibrant.
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