Here, we’re talking about the oil-packed variety. Williams recommends 4 to 6 fillets in this recipe. As I try to do with most recipes, I made it exactly her way the first time.

My unofficial plan for 2025 is to catch up with some of my B.I.F.s (Best Ingredients Forever), and I’ll bet you can guess what’s at the top of the list.

First, make the sauce. Put the anchovies and their oil, capers, the juice of half a lemon, and the olive oil in a blender and blend until smooth. If it’s too thick, add a little water to loosen it.

In a blender, combine the shallot, anchovies, vinegar, lemon juice, Parmesan, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Blend to form a paste.

Using a kitchen spoon, break up the anchovies into small pieces while they cook, stirring occasionally, for 4 minutes. 3. Add the red pepper, lemon juice, and half the lemon rind.

3 Tbsp.. plus 2 tsp olive oil, divided. 2 tsp.. lemon zest plus 3 Tbsp lemon juice. 8. anchovy fillets, thinly sliced (about 2 tablespoons) 1/2. shallot, finely chopped ...