Anchovy Recipe
Make Anchovy Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Anchovy Fillets & Preservation
Serving / Accompaniments
Method
Anchovy Fillets & Preservation
- 1
Prepare fillets
Remove anchored fillets from the jar and place them on paper towels. Gently blot both sides to remove excess oil. Inspect each fillet and remove any remaining bones if present.
- 2
Make quick marinade
In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, minced garlic, rinsed capers (roughly chopped if large), and 1 teaspoon freshly ground black pepper until combined.
- 3
Marinate anchovies
Arrange the drained anchovy fillets in a single layer in a shallow dish. Spoon the marinade evenly over the fillets so they are lightly coated. Let sit at room temperature for 10–15 minutes to meld flavors. If storing for later use, cover and refrigerate up to 24 hours; bring to room temperature before serving.
Serving / Accompaniments
- 4
- 5
Assemble crostini
Option A: Spread approximately 1/2 teaspoon soft butter on each warm toast, then layer one marinated anchovy fillet per slice and sprinkle with chopped parsley. Option B: Skip butter and place anchovy directly on toast, add a few baby greens, then finish with parsley and a light drizzle of the reserved marinade oil.
- 6
Serve
Arrange anchovy crostini on a platter. Offer extra lemon wedges and additional cracked black pepper at the table. Leftover marinated anchovies can be refrigerated up to 3 days; return to room temperature before serving for best flavor.