Roasted Anchovies with Ginger
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy but comes together in under an hour. Fresh anchovies are incredibly affordable and sustainable, making them perfect for budget conscious cooking. The ginger adds a lovely warmth and aids digestion beautifully, which I always appreciate after a rich meal. Roasting brings out the natural sweetness of the fish while the garlic, thyme, and a splash of white wine create an aromatic sauce that's simply irresistible. It's the kind of simple, honest food that reminds me why I love cooking at home.
Ella x
Ingredients
- 500 gfresh anchovies(cleaned and gutted)
- 3 tbspfresh ginger(julienned)
- 4garlic cloves(thinly sliced)
- 4 tbspextra virgin olive oil
- 1lemon(zest and juice)
- ½ tspred chili flakes
- ¾ tspsea salt
- ¼ tspblack pepper
- 4 sprigsfresh thyme
- 3 tbspwhite wine
- 1shallot(minced)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the cleaned anchovies dry with paper towels to ensure they crisp up nicely during roasting.
Tip: Moisture is the enemy of crispiness, so don't skip the drying step.
- 2
In a small bowl, combine the julienned ginger, sliced garlic, minced shallot, lemon zest, chili flakes, salt, and pepper.
Tip: Prepare all aromatics ahead so you can work quickly when assembling.
- 3
Arrange the anchovies skin-side up on a parchment-lined baking tray in a single layer. Drizzle half the olive oil over them and season lightly with salt.
Tip: Don't overcrowd the pan; use two trays if needed for even roasting.
- 4
Scatter the ginger-garlic mixture evenly over the anchovies, then pour the remaining olive oil and white wine around them. Tuck thyme sprigs between the fish.
Tip: The wine will create a light pan sauce as it roasts.
- 5
Roast in the preheated oven for 20-25 minutes until the anchovies are golden, the skin is crispy, and the ginger begins to caramelize slightly.
Tip: Watch for the ginger to turn light golden—this deepens the flavor significantly.
- 6
Remove from the oven and squeeze fresh lemon juice over the hot anchovies while they're still in the pan to balance the richness.
Tip: Serve immediately while the fish are still warm for the best texture contrast.
- 7
Transfer to a serving platter with all the pan juices and aromatics, discarding the thyme sprigs if desired.
Tip: The pan sauce is delicious for drizzling over bread or greens.
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