Roasted Anchovies with Garlic

Instructions

1. 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. 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. 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. 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. 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. 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. 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.