Roasted Anchovies with Ginger

Instructions

1. 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. 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. 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. 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. 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. 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. 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.