Roasted Anchovies with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that comes together in under an hour. Fresh anchovies are beautifully delicate when roasted and pair wonderfully with the subtle sweetness of lotus root. What I love most is how affordable this dish is, making it perfect for feeding a crowd without breaking the bank. Anchovies are packed with omega 3 fatty acids that are fantastic for heart health, and the combination of crispy fish with tender, slightly nutty lotus root feels elegant enough for guests yet simple enough for a casual family meal. A squeeze of lemon and fresh herbs brighten everything up perfectly.
Ella x
Ingredients
- 400 gfresh anchovies(cleaned and gutted)
- 300 glotus root(peeled and sliced into 5mm rounds)
- 4 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoondried red chili flakes
- 2 tablespoonsfresh parsley(finely chopped)
- 1 teaspoonfresh thyme(dried or fresh)
Detail level
Instructions
- 1
Preheat oven to 200°C (400°F). Pat the cleaned anchovies dry with paper towels and arrange them on a parchment-lined baking sheet.
Tip: Drying the anchovies helps them crisp up better during roasting and prevents excess moisture.
- 2
In a small bowl, combine 2 tablespoons of olive oil with minced garlic, lemon juice, salt, black pepper, and chili flakes. Mix well.
Tip: This garlic oil will add depth of flavor to both the anchovies and lotus root.
- 3
Toss the lotus root slices with the remaining 2 tablespoons of olive oil, half of the garlic mixture, thyme, and a pinch of salt. Spread on a separate baking sheet in a single layer.
Tip: Using separate baking sheets allows each ingredient to cook at its optimal rate without interference.
- 4
Brush the anchovies generously with the remaining garlic mixture, coating both sides. Season lightly with additional salt and pepper.
Tip: Don't oversalt the anchovies as they naturally contain sodium; a light hand is best.
- 5
Place both baking sheets in the oven. Roast the lotus root for 20-22 minutes until golden and crispy at the edges, stirring halfway through.
Tip: The lotus root should be tender inside with slightly caramelized edges.
- 6
Roast the anchovies for 12-15 minutes until their skin is crispy and they have curled slightly. They should be fragrant and lightly browned.
Tip: Watch carefully in the final minutes to prevent burning; anchovies cook quickly due to their small size.
- 7
Remove both sheets from the oven and arrange the roasted lotus root slices on a serving platter. Top or intersperse with the crispy roasted anchovies.
Tip: Arrange while still warm for the best presentation and flavor melding.
- 8
Scatter fresh parsley over the dish, drizzle with any pan juices, and serve immediately while everything is still warm and crispy.
Tip: The fresh parsley adds a bright note that cuts through the richness of the roasted ingredients.
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