Roasted Anchovies with Rocket
Prep
10 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under 25 minutes and won't break the bank. Fresh anchovies are incredibly affordable and packed with omega 3 fatty acids that are wonderful for heart health. I simply coat them in a whisper of whole wheat flour and roast until golden, then toss everything with peppery rocket and a bright lemon dressing. It's simple enough for a casual dinner yet feels special enough to serve guests. Give it a try and I promise you'll be making it again and again.
Ella x
Ingredients
- 500 gfresh anchovies(gutted and cleaned)
- 150 grocket leaves
- 75 mlextra virgin olive oil
- 1lemon(zested and juiced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2garlic cloves(minced)
- ¼ teaspoonred chili flakes
- 3 tablespoonswhole wheat flour
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 200°C (390°F). Pat the cleaned anchovies dry with paper towels to ensure they roast crisply rather than steam.
Tip: Moisture is the enemy of crispy skin, so don't skip the drying step.
- 2
In a shallow bowl, combine the whole wheat flour with sea salt, black pepper, and red chili flakes. This creates a seasoned coating.
Tip: Whole wheat flour adds nuttiness and browns beautifully compared to white flour.
- 3
Lightly coat each anchovy with the flour mixture, shaking off any excess. Arrange them on a parchment-lined baking tray in a single layer without overcrowding.
Tip: Leave space between anchovies for air circulation and even roasting.
- 4
Drizzle 50ml of the olive oil over the anchovies and scatter the minced garlic around them. Roast in the preheated oven for 10-12 minutes until the skin is golden and crispy.
Tip: The anchovies should be aromatic and golden; don't overcook or they'll become tough.
- 5
While the anchovies roast, toss the fresh rocket with the remaining 25ml of olive oil, lemon juice, and a pinch of salt in a large bowl.
Tip: Keep the rocket separate until the last moment to prevent wilting.
- 6
Remove the roasted anchovies from the oven and immediately sprinkle with fresh parsley and lemon zest for brightness and color contrast.
Tip: The heat will gently warm the parsley and enhance its aroma.
- 7
Divide the dressed rocket among four serving plates and arrange the warm roasted anchovies on top, drizzling any pan oils over the dish.
Tip: Serve immediately while the anchovies are still warm and the rocket is crisp.
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