Dressed Anchovies with Lemon, Capers and Parsley Recipe
Good anchovies do not need much help. A little citrus, a few salty capers, fresh parsley and good olive oil turn them into a bright, savoury dish that feels far more sophisticated than the effort involved.
This Dressed Anchovies with Lemon, Capers & Parsley recipe is made for grazing. The finished anchovies are returned to their tin and served alongside chargrilled sourdough rubbed with garlic. It makes a brilliant little aperitivo, a simple starter or an easy addition to a relaxed lunch.
The trick is to use good anchovies and let them do the heavy lifting. The salty, savoury fish, rich olive oil, sharp lemon and capers all work beautifully together, while the grilled sourdough gives you something substantial to mop up every last drop.
If you are looking for a reliable Anchovy recipe that takes less than 10 minutes, this is the one to keep close.
Ingredients
You only need a short list, so choose ingredients with good flavour.
1 tin good-quality anchovies in oil
1 lemon
1 teaspoon capers
A handful of fresh parsley leaves
Freshly ground black pepper
Quality sourdough bread
1 garlic clove
Method
1. Prepare the lemon
Top and tail the lemon, then remove the skin and pith. Carefully remove the segments of flesh and dice them into small pieces.
2. Make the dressing
Finely chop the capers and a handful of parsley leaves.
In a bowl, combine the diced lemon, capers and parsley with the anchovies. Add the oil from the tin and gently mix everything together. Season with freshly ground black pepper to taste.
3. Grill the sourdough
Chargrill slices of quality sourdough until nicely toasted. While still warm, rub each slice with a halved garlic clove.
4. Serve
Return the dressed anchovy mixture to its tin and serve alongside the warm, garlic-rubbed sourdough.
Serving ideas
These anchovies are made for relaxed eating. Serve them as part of an aperitivo with a glass of something cold, or put them in the middle of the table as a simple starter.
They also work particularly well alongside other conservas, good bread, olives and something crisp and fresh. Don't forget the oil left in the tin; the chargrilled sourdough is there for a reason.
For a wine match, look for something fresh with plenty of acidity. A crisp Australian Riesling or a dry Spanish Albariño would both work beautifully with the salty anchovies, bright lemon and rich olive oil.
Choosing the right anchovies
This is a recipe where the quality of the main ingredient really matters. Look for anchovies that are firm and meaty, with a good balance of salt and savoury flavour. The oil they are packed in is important too, as it becomes part of the dressing.
A good tin of anchovies doesn't need much help. Lemon, capers and parsley simply bring out what is already there.
Browse the Something Fishy anchovy collection to find the right tin for the recipe.
These dressed anchovies are small but powerful, so they sit well beside simple, mild ingredients. Try them with:
Sliced tomatoes and a little sea salt
Warm boiled potatoes
Roasted capsicum and marinated olives
Soft-boiled eggs
White beans with olive oil
A green salad with bitter leaves
For an easy starter, place the dressed anchovies in the centre of a platter and surround them with bread, pickles, olives and sliced vegetables. Keep the rest of the food simple. The anchovies carry plenty of flavour on their own.
If you need to stock up before making this recipe, browse our anchovy product page and choose anchovies with a firm texture and clean, savoury flavour.
A very simple way to eat conservas
One of the great things about conservas is that they don't always need to become a complicated recipe. Sometimes the best way to enjoy them is to make a few small additions and let the seafood remain the star.
Here, the anchovies stay at the centre of the dish. The lemon brings freshness, the capers add another salty, sharp note, parsley brings a little green freshness and the anchovy oil ties everything together.
Serve it straight from the tin, with good bread and something to drink, and you have a very good argument for keeping a few tins of anchovies in the pantry.
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