Roasted Anchovies with Radish
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This simple roasted anchovy and radish dish came together one evening when I had a handful of fresh ingredients and wanted something quick. Anchovies are packed with omega 3 fatty acids that are wonderful for your heart and brain, making this feel like real food rather than indulgence. What I love most is how fast it comes together, ready in just 40 minutes from start to table, with minimal fuss and inexpensive ingredients. The peppery radishes balance the briny fish beautifully, while fresh herbs and a bright lemon dressing tie everything together. It's the kind of meal that tastes like you spent hours in the kitchen but honestly requires just 15 minutes of prep.
Ella x
Ingredients
- ½ kgfresh anchovies(gutted and cleaned)
- ½ kgradishes(halved lengthwise)
- 4 tbspextra virgin olive oil
- 3 tbspfresh lemon juice
- 1shallot(minced)
- 1 tspdijon mustard
- 1 tspsea salt
- ½ tspblack pepper(freshly ground)
- 3 tbspfresh parsley(chopped)
- 2 tbspfresh dill(chopped)
- 2garlic cloves(thinly sliced)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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