Roasted Anchovies with Tomato
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a simple dish that has become a favorite in my kitchen. Fresh anchovies are wonderfully affordable and packed with omega 3 fatty acids that are fantastic for heart health. Roasted with sweet cherry tomatoes, garlic, and fresh herbs, they come together in just 40 minutes from start to table. The whole process is so straightforward that even on busy weeknights, I can have this elegant and delicious meal ready without any fuss. It's the kind of recipe that feels special but requires minimal effort, making it perfect for when you want something impressive without spending hours in the kitchen.
Ella x
Ingredients
- 400 gfresh anchovies(gutted and cleaned)
- 350 gcherry tomatoes(halved)
- 4garlic cloves(thinly sliced)
- 5 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 15 gfresh parsley(finely chopped)
- 1 teaspoonfresh oregano(dried oregano works too)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the cleaned anchovies dry with paper towels and arrange them on a parchment-lined baking sheet in a single layer.
Tip: Drying the anchovies thoroughly ensures they crisp up beautifully during roasting.
- 2
Drizzle the anchovies lightly with 1 tablespoon of olive oil, then season with half the sea salt and a pinch of black pepper. Roast for 12-15 minutes until they are golden and crispy at the edges.
Tip: Watch them carefully as they can burn quickly due to their small size.
- 3
While the anchovies roast, heat the remaining 4 tablespoons of olive oil in a large skillet over medium heat. Add the sliced garlic and sauté gently for 1-2 minutes until fragrant but not browned.
Tip: Low heat prevents the garlic from turning bitter.
- 4
Add the halved cherry tomatoes to the skillet along with the oregano and remaining sea salt. Cook for 8-10 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Tip: Some tomatoes will burst and break down slightly, creating a loose compote.
- 5
Remove the tomato mixture from heat and stir in the fresh lemon juice and red pepper flakes if using. Taste and adjust seasoning with salt and pepper as needed.
Tip: The lemon juice brightens the rich tomato flavors beautifully.
- 6
Transfer the warm tomato compote to a serving platter or divide among individual dishes. Top with the roasted anchovies and scatter the fresh chopped parsley over the top.
Tip: Serve immediately while everything is still warm for the best flavor and texture contrast.
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