Roasted Anchovies with Pea
Prep
15 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, packed with omega 3 fatty acids that are wonderful for your heart and brain. Roasting them brings out their sweet, delicate flavor, and the bright peas add a lovely pop of color and freshness. The garlic and thyme create an aromatic base, while a squeeze of lemon juice ties everything together beautifully. Trust me, even if you think you don't like anchovies, this simple preparation might just change your mind.
Ella x
Ingredients
- ½ kgfresh anchovies(cleaned and gutted)
- 473 mlfrozen peas
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- 3fresh thyme sprigs
- 2 tablespoonsunsalted butter
- ¼ teaspoonred pepper flakes(optional)
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: Dry anchovies will roast more evenly and become crispier.
- 2
Drizzle the anchovies with 3 tablespoons of olive oil, then season generously with sea salt and black pepper. Toss the thyme sprigs among the fish and roast for 12-15 minutes until they turn golden and crispy.
Tip: The anchovies are ready when their skin is lightly charred and they smell fragrant.
- 3
While the anchovies roast, heat the remaining 2 tablespoons of olive oil and the butter in a large skillet over medium heat.
- 4
Add the minced garlic to the warm oil and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Tip: Don't let the garlic brown completely as it will become bitter.
- 5
Add the frozen peas to the skillet and sauté for 4-5 minutes, stirring occasionally. The peas should become tender and bright green.
Tip: Stir in the red pepper flakes if using for a subtle heat.
- 6
Pour the lemon juice over the peas and season with a pinch of sea salt and pepper. Toss well to combine.
Tip: The lemon juice brightens the flavors and complements the anchovies beautifully.
- 7
Remove the roasted anchovies from the oven and transfer them to a serving platter alongside the buttered peas.
- 8
Drizzle any pan juices from the baking sheet over the anchovies and serve immediately while everything is warm.
Tip: This dish is best enjoyed fresh from the oven for maximum texture contrast.
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