Roasted Anchovies with Radish

Instructions

1. 1

   Preheat oven to 425°F (220°C). Pat anchovies dry with paper towels and season lightly with salt and pepper inside and out.

   Tip: Drying the anchovies ensures they crisp up nicely during roasting.

2. 2

   Toss radish halves with 2 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp pepper on a baking sheet. Arrange cut-side down and roast for 12-15 minutes until golden and tender.

   Tip: Starting radishes first gives them a head start so everything finishes together.

3. 3

   While radishes roast, arrange prepared anchovies on a separate baking sheet lined with parchment. Drizzle with 1 tbsp olive oil and scatter garlic slices over them.

   Tip: Don't overcrowd the pan; anchovies roast best with good air circulation.

4. 4

   Add the anchovy sheet to the oven when the radishes have 10-12 minutes remaining. Roast until anchovies are golden and crispy, about 10-12 minutes.

   Tip: Anchovies cook quickly, so watch them to avoid burning.

5. 5

   While proteins roast, whisk together lemon juice, remaining 1 tbsp olive oil, minced shallot, Dijon mustard, remaining salt, and pepper in a small bowl.

   Tip: Let the vinaigrette sit for a few minutes to allow flavors to meld.

6. 6

   Remove both baking sheets from the oven. Arrange roasted anchovies and radishes on a serving platter.

   Tip: Serve while still warm for the best texture and flavor.

7. 7

   Drizzle the lemon vinaigrette over the anchovies and radishes. Scatter fresh parsley and dill on top and serve immediately.

   Tip: The fresh herbs add brightness that complements the rich, briny flavors beautifully.