Open the can of whole anchovies. Carefully drain and reserve the oil into a small bowl. Set anchovies on a plate lined with paper towels to lightly pat dry for 1–2 minutes.

Prepare Dressing

In a small bowl, whisk together 2 tablespoons of olive oil (use part of the reserved anchovy oil if desired for extra flavor), 1 teaspoon lemon juice, freshly ground black pepper (about 1 tsp), and red pepper flakes (1/4 tsp). Taste and adjust acidity or pepper to preference.

Prep Aromatics

Thinly slice 1 garlic clove and finely chop 1 tablespoon fresh parsley. If using capers, roughly chop or leave whole depending on preference.

Warm Anchovies (optional)

For a warmed preparation: heat a small skillet over medium-low heat. Add the reserved anchovy oil or 1 tablespoon olive oil. When shimmering, add the sliced garlic and cook 30–45 seconds until fragrant but not browned. Add the whole anchovies in a single layer and warm 30–60 seconds per side—just until heated through. This mellows saltiness and releases flavor. Remove from heat.

Assemble Anchovies for Serving

Arrange the drained anchovies on a serving plate or directly onto toasted baguette slices. Spoon the prepared dressing over the anchovies (about 1–2 teaspoons per anchovy depending on size). Sprinkle chopped parsley, optional capers (1 tsp divided), and extra red pepper flakes if desired.

Toast Bread (if using)

If you haven't toasted bread: preheat oven to 375°F (190°C). Brush baguette slices with 1 tablespoon softened butter or a light coat of olive oil. Place on a baking sheet and bake 6–8 minutes until golden and crisp. Alternatively, toast in a skillet 1–2 minutes per side until golden.

Finish and Serve

Serve anchovies immediately with toasted baguette slices or crostini. Provide lemon wedges on the side if diners want extra brightness. Leftover anchovies (in oil) can be refrigerated covered for up to 3 days.