Roasted Anchovies with Mushroom and Garlic Crisps
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dishes because it comes together in under an hour and tastes like you've spent all day cooking. Fresh anchovies are wonderfully affordable, packed with omega 3 fatty acids that are great for your heart, and when roasted with crispy garlic and earthy mushrooms, they become something really special. The lemon juice and fresh herbs brighten everything up beautifully, making it feel elegant enough for guests but simple enough for a casual dinner at home.
Ella x
Ingredients
- 500 gramsfresh anchovies(gutted and cleaned)
- 400 gramsmixed mushrooms(sliced (cremini, oyster, shiitake))
- 6garlic cloves(thinly sliced)
- 6 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(finely chopped)
- 1 teaspoonfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes
- 1 tablespoonbalsamic vinegar
Detail level
Instructions
- 1
Preheat your 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 prevents them from becoming too moist during roasting.
- 2
In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and sauté for 6-7 minutes until golden and any moisture has evaporated. Season with salt and pepper, then set aside on a plate.
Tip: Cooking mushrooms in batches if needed prevents them from steaming rather than sautéing.
- 3
In the same skillet, reduce heat to medium and add the remaining 3 tablespoons of olive oil. Add the garlic slices and cook for 2-3 minutes until they turn light golden and become crispy, stirring occasionally. Pour the garlic oil mixture into a small bowl.
Tip: Watch the garlic carefully to avoid burning, which makes it bitter.
- 4
Brush the anchovies lightly with some of the garlic-infused oil, then season with sea salt, black pepper, and red chili flakes. Roast in the preheated oven for 8-10 minutes until the skin is slightly crispy and the flesh is opaque.
Tip: Anchovies cook quickly, so avoid overdoing them to maintain their delicate texture.
- 5
While the anchovies roast, return the cooked mushrooms to the skillet over low heat. Add the lemon juice, balsamic vinegar, and fresh thyme, stirring gently to combine.
Tip: Warming the mushrooms again just before serving keeps them at the perfect temperature.
- 6
Transfer the roasted anchovies to a serving platter and arrange the warm mushroom mixture around them. Drizzle the remaining garlic-infused oil over the top and garnish generously with fresh parsley.
Tip: Serve immediately while the anchovies are still warm and the mushrooms retain their heat.
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