Roasted Anchovies with Rocket

Instructions

1. 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. 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. 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. 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. 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. 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. 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.