Roasted Anchovies with Pak Choi
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and won't break the bank. Fresh anchovies are incredibly affordable, and they're packed with omega 3 fatty acids that are wonderful for your heart and brain. I love how the fish gets wonderfully crispy in the oven while the pak choi softens underneath, soaking up all those garlicky, lemony, spicy flavors. The sesame oil and soy sauce add this beautiful umami depth that makes the whole dish taste far more complex than the simple ingredients suggest. It's elegant enough for guests but easy enough for a quiet night in.
Ella x
Ingredients
- 400 gfresh anchovies(cleaned and gutted)
- 500 gpak choi(halved lengthwise)
- 4 tbspextra virgin olive oil
- 4garlic cloves(thinly sliced)
- 1lemon(zest and juice)
- ½ tspred chili flakes
- ¾ tspsea salt
- ½ tspblack pepper(freshly ground)
- 1 tbspsesame oil
- 1 tbspsoy sauce
- 2 tbspfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 210°C (410°F). Pat the 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.
- 2
Drizzle 2 tablespoons of olive oil over the anchovies, then sprinkle with half the salt, black pepper, and chili flakes. Toss gently to coat evenly.
- 3
Roast the anchovies in the preheated oven for 12-15 minutes, until the skin is crispy and they're golden brown.
Tip: Keep an eye on them as they can brown quickly; aim for a light golden color.
- 4
While the anchovies roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
- 5
Add the sliced garlic to the hot oil and sauté for 30 seconds until fragrant, being careful not to burn it.
- 6
Arrange the pak choi cut-side down in the skillet and cook for 3-4 minutes until the cut side develops a light golden color.
- 7
Flip the pak choi, then pour in the soy sauce and sesame oil. Add the remaining salt and cook for another 3-4 minutes until the greens are tender but still slightly crisp.
Tip: The pak choi should retain some texture; avoid overcooking it to sogginess.
- 8
Transfer the roasted anchovies to a serving platter and arrange the cooked pak choi around them. Drizzle with fresh lemon juice and zest.
- 9
Garnish the dish with fresh chopped parsley and serve immediately while the anchovies are still warm and crispy.
Tip: This dish is best enjoyed fresh from the oven and stovetop.
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