Roasted Anchovies with Sweet Potato
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just about an hour and won't break the bank. Fresh anchovies are wonderfully affordable and packed with omega 3 fatty acids that are great for your heart and brain. The sweet potatoes caramelize beautifully in the oven while the fish gets crispy on top, and everything gets tossed with garlic, rosemary, and a squeeze of lemon. It's simple, delicious, and feels fancy enough for company but easy enough for a Tuesday night.
Ella x
Ingredients
- ½ kgfresh anchovies(cleaned and gutted)
- 2 mediumsweet potatoes(cut into 1/4-inch wedges)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 sprigsfresh rosemary
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlpanko breadcrumbs
- 1lemon(zest and juice)
- 1 teaspoonred pepper flakes
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Pat the cleaned anchovies dry with paper towels and place on a parchment-lined baking sheet.
Tip: Drying the anchovies helps them crisp up nicely during roasting.
- 2
Toss the sweet potato wedges in a large bowl with 2 tablespoons of olive oil, half the minced garlic, sea salt, and black pepper. Arrange in a single layer on a separate baking sheet.
Tip: Use two separate baking sheets to ensure even cooking and proper heat circulation.
- 3
Roast the sweet potatoes for 20 minutes, stirring halfway through, until golden and tender at the edges.
- 4
While the potatoes roast, combine 2 tablespoons of olive oil with the remaining garlic, rosemary sprigs, lemon zest, and red pepper flakes in a small bowl. Season the anchovies generously with salt and pepper, then brush with the garlic-herb oil mixture.
Tip: Reserve some of the herb oil to drizzle over the finished dish.
- 5
Add the anchovies to the oven on a separate rack and roast for 12-15 minutes until the skin is crispy and flesh is opaque.
Tip: Anchovies cook quickly, so keep a close eye on them to prevent burning.
- 6
In a small skillet over medium heat, toast the panko breadcrumbs with 1 tablespoon of olive oil, stirring constantly for 2-3 minutes until golden brown. Add a pinch of salt and remove from heat.
- 7
Transfer the roasted sweet potatoes to a serving platter and arrange the roasted anchovies on top. Drizzle with any remaining herb oil and fresh lemon juice.
- 8
Sprinkle the toasted panko breadcrumbs and fresh chopped parsley over the dish. Serve immediately while still warm.
Tip: This dish is best enjoyed fresh from the oven for optimal texture and flavor.
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