Roasted Anchovies with Pak Choi

Instructions

1. 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. 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. 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. 4

   While the anchovies roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.

5. 5

   Add the sliced garlic to the hot oil and sauté for 30 seconds until fragrant, being careful not to burn it.

6. 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. 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. 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. 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.