Roasted Anchovies with Tomato

Instructions

1. 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. 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. 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. 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. 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. 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.