Roasted Anchovies with Leek

Instructions

1. 1

   Preheat your oven to 425°F. Pat the cleaned anchovies dry with paper towels and arrange them on a parchment-lined baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with a pinch of salt and pepper, and set aside.

   Tip: Dry anchovies will roast more evenly and develop better texture.

2. 2

   Cut the leeks in half lengthwise, then cut into 3-inch segments. Place them cut-side down on another baking sheet, brush with 2 tablespoons of olive oil, and season with salt and pepper.

   Tip: Keeping the leeks cut-side down helps them caramelize beautifully.

3. 3

   Roast the leeks for 15-18 minutes until they turn golden brown and tender at the edges. During the last 2-3 minutes, place the anchovies in the oven alongside them.

   Tip: The anchovies cook quickly, so timing is important to avoid overcooking.

4. 4

   While the vegetables roast, whisk together the remaining 2 tablespoons of olive oil, minced garlic, lemon juice, white wine vinegar, lemon zest, and red pepper flakes in a small bowl. Season to taste with salt and pepper.

   Tip: Make the vinaigrette just before serving to keep the garlic flavor fresh and bright.

5. 5

   Transfer the roasted leeks and anchovies to a serving platter, arranging them in an alternating pattern.

   Tip: A beautiful presentation makes this dish even more appetizing.

6. 6

   Pour the warm vinaigrette over the roasted vegetables and anchovies, then garnish with fresh thyme sprigs and additional lemon zest.

   Tip: Serve the dish warm or at room temperature for the best flavor development.