Roasted Anchovies with Plantain
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels special without requiring much effort. Fresh anchovies are incredibly affordable and cook in just 25 minutes, making this a budget friendly option that doesn't sacrifice flavor. The fish are packed with omega 3 fatty acids, which are wonderful for heart and brain health. When roasted with crispy plantains, smoked paprika, garlic, and a bright lime finish, they transform into something absolutely delicious. The combination of sweet plantains with savory fish and a hint of heat from the red pepper flakes creates a beautiful balance that tastes restaurant quality but comes together on a weeknight.
Ella x
Ingredients
- ½ kgfresh anchovies(gutted and cleaned)
- 2plantains(green to yellow, sliced lengthwise into 1/4-inch planks)
- 5 tablespoonsolive oil
- 1 teaspoonsmoked paprika
- 4 clovesgarlic(minced)
- 2 tablespoonsfresh lime juice
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 3 tablespoonsfresh cilantro(chopped)
- 1 teaspoonred pepper flakes
- 1 tablespoonhoney
Detail level
Instructions
- 1
Preheat your oven to 425°F and line two baking sheets with parchment paper.
Tip: Use separate baking sheets for anchovies and plantains to control cooking times independently.
- 2
Pat the cleaned anchovies dry with paper towels and arrange them on the first baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, pepper, smoked paprika, minced garlic, and red pepper flakes. Toss gently to coat evenly.
Tip: Dry anchovies are crucial for achieving a crispy texture when roasted.
- 3
On the second baking sheet, brush plantain slices with 3 tablespoons of olive oil on both sides. Season with sea salt and black pepper.
Tip: Choose plantains that are slightly firm but show some yellow for the best balance of sweetness.
- 4
Place the plantain sheet in the oven first for 8 minutes, then add the anchovy sheet. Roast both for 15-18 minutes until the plantains are golden and caramelized and the anchovies are crispy and cooked through.
Tip: The staggered timing ensures plantains develop a nice caramelized exterior while anchovies stay tender inside.
- 5
Remove both sheets from the oven. Drizzle the plantains with honey while still warm for a glossy finish.
Tip: Honey will caramelize slightly on the hot plantains, adding depth to the flavor.
- 6
Transfer the roasted anchovies and plantains to a serving platter. Squeeze fresh lime juice over the entire dish and garnish generously with chopped cilantro.
Tip: Serve immediately while the plantains are still warm and the anchovies maintain their crispness.
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