Roasted Anchovies with Turnip

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.