Roasted Anchovies with Watercress

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.