Roasted Anchovies with Spinach
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just 35 minutes and won't break the bank. Fresh anchovies are criminally underrated and absolutely delicious when roasted until crispy. Paired with garlicky spinach, which is packed with iron and nutrients, this dish feels fancy but couldn't be simpler to make. The panko breadcrumb topping adds the perfect crunch, while a squeeze of fresh lemon and a sprinkle of red pepper flakes bring everything to life. Trust me, even if you think you're not an anchovy person, this recipe will convert you.
Ella x
Ingredients
- ½ kgfresh anchovies(gutted and cleaned)
- 283 gfresh spinach(packed)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 1lemon(zest and juice)
- 237 mlpanko breadcrumbs
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 2 tablespoonsfresh parsley(chopped)
- 1 tablespoonwhite wine vinegar
Detail level
Instructions
- 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
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
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
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
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
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
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.
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