Roasted Anchovies with Okra

Instructions

1. 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. 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. 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. 4

   Spread the okra on a second baking sheet in a single layer, arranging it cut-side down for better caramelization.

5. 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. 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. 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. 8

   Serve immediately while the dish is still warm, allowing the flavors to meld together beautifully.