Whole roasted anchovies served on a plate with savory gravy

Delicious Whole Roasted Anchovies with Savory Gravy

Name: Delicious Whole Roasted Anchovies with Savory Gravy
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500 g Whole fresh anchovies (cleaned, heads removed); 3 tbsp Olive oil; 3 cloves Garlic cloves (minced); 2 tbsp Fresh parsley (chopped); 1 tbsp Lemon juice (freshly squeezed); to taste n/a Salt; to taste n/a Black pepper (freshly ground); 1 tbsp Flour (for gravy thickening); 2 tbsp Butter; 1 cup Fish stock or water; 1/4 cup White wine (optional)

Home Page / Delicious Roast Recipes / How to Roast Anchovies: A Simple Guide

easy

12 min

Nutritional value per serving

Calories250kcal

Carbs5gram

Fat15gram

Protein20gram

Ingredients

Quantity

Whole fresh anchovies (cleaned, heads removed)500 g
Olive oil3 tbsp
Garlic cloves (minced)3 cloves
Fresh parsley (chopped)2 tbsp
Lemon juice (freshly squeezed)1 tbsp
Saltto taste n/a
Black pepper (freshly ground)to taste n/a
Flour (for gravy thickening)1 tbsp
Butter2 tbsp
Fish stock or water1 cup
White wine (optional)1/4 cup

This recipe guides you through roasting whole anchovies to juicy perfection and making a rich, savory gravy to complement them. Anchovies are known for their strong umami flavor and roasting them whole infuses a delightful aroma and texture. The gravy enriches the dish, making it a comforting and tasty seafood meal. Total cost for ingredients is approximately $8 (USD), €7, £6, and ₹600. The dish yields about 4 servings, each containing approximately 250 kcal. Suitable for pescatarian diets, this recipe is easy in complexity and requires about 30 minutes total time.

Preparation instructions

Preheat the Oven

1Preheat your oven to 200°C (about 400°F). This ensures the oven is hot and ready for roasting, which helps the anchovies cook evenly and develop a nice texture.

Prepare the Anchovies

2Rinse the cleaned anchovies under cold running water and pat them dry with paper towels. Removing excess moisture helps prevent steaming and helps the fish roast properly.

Season the Anchovies

3In a bowl, gently toss the anchovies with olive oil, minced garlic, chopped parsley, lemon juice, salt, and black pepper. This seasoning mixture enhances their natural flavors while adding freshness.

Roast the Anchovies

4Place the anchovies in a single layer on a baking tray lined with parchment paper to prevent sticking. Roast in the preheated oven for 10-12 minutes. Anchovies cook quickly; they are done when the flesh is opaque and flakes easily with a fork. Use a food thermometer to check that the internal temperature reaches at least 63°C (145°F) for safe consumption of fish.

Prepare the Gravy Base

5While the fish is roasting, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden; this forms a roux which will thicken the gravy.

Add Liquids for Gravy

6Slowly whisk in the fish stock (and white wine if using) into the roux to avoid lumps. Cook, stirring, until the mixture thickens into a smooth gravy, about 3-4 minutes. Season with salt and pepper to taste.

Serve the Dish

7Remove the anchovies from the oven carefully. Serve them hot on plates and drizzle generously with the savory gravy. Garnish with a sprinkle of fresh parsley if desired. Enjoy immediately for the best taste and texture.

Cooking Tips

1Use fresh anchovies for best flavor; if using frozen, thaw completely overnight in the refrigerator.

2Do not overcook anchovies, as they can become dry and tough; a quick roast of 10-12 minutes is sufficient.

3To avoid cross-contamination, use separate cutting boards and utensils for fish and other ingredients.

4Leftover gravy can be stored in an airtight container in the fridge for up to 2 days.

Equipment Needed

Baking tray
Parchment paper
Mixing bowl
Small saucepan
Whisk
Measuring spoons and cups
Food thermometer
Serving plates

Grocery Shopping List

[ ] Fresh whole anchovies (500g) - Approx. $5.00. Choose anchovies that smell fresh and have bright, clear eyes.
[ ] Olive oil (3 tbsp) - Approx. $0.50. Use extra virgin olive oil for best flavor.
[ ] Garlic cloves (3 cloves) - Approx. $0.20. Choose firm, unblemished garlic.
[ ] Fresh parsley (small bunch) - Approx. $0.70. Pick vibrant green leaves.
[ ] Lemon (1) - Approx. $0.50. Select firm, heavy lemons with thin skin.
[ ] Salt and black pepper - Pantry staples
[ ] Flour (1 tbsp) - Pantry staple
[ ] Butter (2 tbsp) - Approx. $0.50. Use unsalted butter for better control.
[ ] Fish stock (1 cup) - Approx. $0.60. Can substitute with water or vegetable broth.
[ ] White wine (optional, 1/4 cup) - Approx. $0.50. Use a dry white wine for cooking.

FAQ

Can I use frozen anchovies for this recipe?

Yes, you can use frozen anchovies, but make sure to thaw them completely in the refrigerator overnight before cooking for best results.

How can I tell when the anchovies are fully cooked?

The fish is done when the flesh turns opaque and flakes easily with a fork. The internal temperature should reach 63°C (145°F) for safe consumption.

Is it safe to cook with fish stock and white wine in the gravy?

Yes, cooking the gravy on the stove allows the alcohol in white wine to evaporate, making it safe. If you prefer, you can omit the wine and use water or more stock instead.