Roasted Anchovies with Plantain

Instructions

1. 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. 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. 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. 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. 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. 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.