Roasted Anchovies with Pea

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: Dry anchovies will roast more evenly and become crispier.

2. 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. 3

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

4. 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. 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. 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. 7

   Remove the roasted anchovies from the oven and transfer them to a serving platter alongside the buttered peas.

8. 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.