Roasted Anchovies with Turnip
Prep
15 mins
Cook
28 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour with just a handful of ingredients. Roasted anchovies with turnip is wonderfully simple to make, and the anchovies are packed with omega 3 fatty acids that are great for heart health. The beauty of this dish is how the sweet roasted turnips balance the briny, intense flavor of the fish, while garlic and fresh thyme tie everything together beautifully. Best of all, it won't break the bank, and you probably have most of these staples on hand already.
Ella x
Ingredients
- ½ kgfresh anchovies(cleaned and gutted)
- ¾ kgturnips(peeled and cut into 1-inch wedges)
- 5 tbspolive oil
- 6garlic cloves(minced)
- 2 tspfresh thyme(dried or fresh)
- 1 tspsea salt
- ½ tspblack pepper
- 1lemon(zest and juice)
- ¼ tspred pepper flakes
- 2 tbspfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cleaned anchovies dry with paper towels and season inside and out with salt and pepper.
Tip: Drying the anchovies ensures they crisp up nicely during roasting rather than steaming.
- 2
Toss the turnip wedges with 3 tablespoons of olive oil, salt, pepper, and thyme on a large baking sheet. Spread them in a single layer and roast for 15 minutes.
Tip: Choose similarly-sized turnip pieces to ensure even cooking.
- 3
While the turnips roast, combine the remaining 2 tablespoons of olive oil with minced garlic and red pepper flakes in a small bowl. Let it sit to infuse.
Tip: Heating garlic gently in oil releases its aromatic compounds without browning or burning.
- 4
After 15 minutes, push the turnips to the sides of the baking sheet and arrange the anchovies in the center, skin-side up.
Tip: Arranging anchovies separately prevents them from steaming from the turnip moisture.
- 5
Drizzle the garlic oil over the anchovies and turnips, then scatter the lemon zest over everything.
Tip: Save the lemon juice to add after roasting for brightness.
- 6
Return the baking sheet to the oven and roast for 12-13 minutes until the anchovies are golden and crispy and the turnips are tender and caramelized.
Tip: Watch for the anchovy skin to darken slightly; they should be fragrant and beginning to curl at the edges.
- 7
Remove from the oven and immediately squeeze fresh lemon juice over the entire dish.
Tip: Fresh lemon juice added after cooking preserves its vibrant acidity.
- 8
Transfer to a serving platter, garnish with fresh chopped parsley, and serve immediately while the anchovies are still warm and crispy.
Tip: This dish is best enjoyed fresh from the oven when textures are most pronounced.
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