Roasted Anchovies with Okra
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour and won't break the bank. Fresh anchovies are such an underrated ingredient, and when roasted with tender okra, they become absolutely delicious. Anchovies are packed with omega 3 fatty acids, which are wonderful for heart health, and they bring this wonderful savory depth to the dish. The combination of garlic, lemon, and smoked paprika creates something really special that feels way more impressive than the minimal effort it requires. Trust me, this simple Mediterranean inspired plate will become a go to favorite.
Ella x
Ingredients
- ½ kgfresh anchovies(gutted and cleaned)
- ¾ kgfresh okra(trimmed, left whole)
- 6 tbspextra virgin olive oil
- 4garlic cloves(minced)
- 3 tbspfresh lemon juice
- 2 tbspred wine vinegar
- 1 tspsmoked paprika
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
- 59 mlfresh parsley(chopped)
- 1lemon zest(from 1 lemon)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the cleaned anchovies dry with paper towels and arrange them on a baking sheet lined with parchment paper.
Tip: Drying the anchovies helps them crisp up nicely during roasting.
- 2
In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, lemon juice, red wine vinegar, smoked paprika, salt, black pepper, and red pepper flakes until well combined.
Tip: This vinaigrette can be made ahead of time and stored in the refrigerator.
- 3
Toss the trimmed okra with the remaining 3 tablespoons of olive oil in a separate bowl, then season generously with salt and pepper.
Tip: Don't overcrowd the okra; a light coating of oil ensures even browning.
- 4
Spread the okra on a second baking sheet in a single layer, arranging it cut-side down for better caramelization.
- 5
Place both baking sheets in the preheated oven. Roast the anchovies for 8-10 minutes until they're golden and crispy, then remove and set aside. Continue roasting the okra for an additional 15-18 minutes until it's tender and deeply browned.
Tip: Stagger the cooking times so both components finish at roughly the same time for the best presentation.
- 6
Transfer the roasted okra to a serving platter and drizzle half of the prepared vinaigrette over it. Gently arrange the roasted anchovies on top.
Tip: Handle the anchovies gently to avoid breaking them apart.
- 7
Drizzle the remaining vinaigrette over the anchovies and okra, then garnish with fresh chopped parsley and lemon zest.
Tip: The fresh parsley adds a bright, herbaceous finish to balance the rich flavors.
- 8
Serve immediately while the dish is still warm, allowing the flavors to meld together beautifully.
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