Roasted Anchovies with Watercress
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dishes because it comes together in just 27 minutes from start to table. Fresh anchovies are wonderfully affordable and, when roasted until crispy, develop this incredible savory depth that pairs beautifully with peppery watercress. The anchovies are packed with omega 3 fatty acids, which are fantastic for heart health, while the vibrant greens add fresh crunch and nutrients. The lemon juice and thyme brighten everything up, making it feel elegant enough for guests but simple enough that I make it on busy Tuesday nights. Trust me, this humble combination is absolutely delicious.
Ella x
Ingredients
- ½ kgfresh anchovies(cleaned and gutted)
- 946 mlwatercress(loosely packed, stems trimmed)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 tablespoonsbutter
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- 1 tablespoonred wine vinegar
- 1shallot(thinly sliced)
- 4fresh thyme sprigs
- ½ teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cleaned anchovies dry with paper towels and arrange them on a baking sheet lined with parchment paper.
Tip: Drying the anchovies ensures they crisp up rather than steam during roasting.
- 2
Drizzle the anchovies with 2 tablespoons of olive oil, sprinkle with half the minced garlic, sea salt, and cracked black pepper. Scatter the fresh thyme sprigs over top.
Tip: Don't oversalt—anchovies are naturally salty, so taste as you go.
- 3
Roast the anchovies in the preheated oven for 10-12 minutes until the skin is blistered and the flesh is opaque and just cooked through.
Tip: Watch carefully to avoid overcooking; the fish should be delicate, not dried out.
- 4
While the anchovies roast, prepare the brown butter by melting the butter in a small saucepan over medium heat, stirring occasionally until it turns golden and smells nutty, about 3-4 minutes.
Tip: Brown butter adds richness; don't let it burn—remove immediately once golden.
- 5
In a large bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, red wine vinegar, remaining garlic, and a pinch of salt and pepper.
Tip: Make the vinaigrette while the anchovies cook for maximum flavor integration.
- 6
Add the watercress and sliced shallot to the bowl with the vinaigrette and gently toss to coat all the leaves evenly.
Tip: Dress the salad just before serving to keep the watercress crisp and vibrant.
- 7
Divide the watercress salad among four serving plates, creating a nest in the center of each plate.
Tip: Presentation matters—arrange the salad loosely for an elegant, appetizing appearance.
- 8
Place 3-4 roasted anchovies on top of each salad nest. Drizzle the warm brown butter over the anchovies and sprinkle with fresh lemon zest.
Tip: The warm brown butter slightly wilts the watercress beneath, creating a wonderful temperature contrast.
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