Roasted Anchovies with Spinach

Instructions

1. 1

   Preheat oven to 400°F (200°C). Pat the cleaned anchovies dry with paper towels and arrange them on a baking sheet lined with parchment paper.

   Tip: Dry anchovies ensure crispy skin and prevent them from sticking during roasting.

2. 2

   Drizzle the anchovies with 2 tablespoons of olive oil, then season generously with sea salt, black pepper, and red pepper flakes. Roast for 12-15 minutes until the skin is golden and crispy.

3. 3

   While the anchovies roast, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

   Tip: Don't let the garlic brown; keep the heat moderate to prevent bitterness.

4. 4

   Add the fresh spinach to the skillet in batches, stirring constantly until fully wilted, about 3-4 minutes. Season with salt and pepper to taste, then stir in the white wine vinegar and lemon zest.

5. 5

   In a small skillet, toast the panko breadcrumbs with 1 tablespoon of olive oil over medium heat, stirring frequently for 2-3 minutes until golden brown and fragrant. Remove from heat and mix in the chopped parsley.

   Tip: Toast breadcrumbs separately for better texture and to prevent them from becoming soggy.

6. 6

   Divide the wilted spinach among four serving plates, creating a bed for the anchovies. Top each portion with the roasted anchovies and drizzle with fresh lemon juice.

7. 7

   Sprinkle the toasted breadcrumb mixture over the anchovies and serve immediately while the fish are still warm and crispy.

   Tip: The contrast between warm anchovies and cool spinach creates a balanced temperature profile that enhances the flavors.