Lemon-Buttered Broccoli with Crisp Anchovies

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This is a vegetable dish that is packed with flavour. It goes best with fish, chicken or pork. A simple grilled sole with a portion of the broccoli creates a totally different dish. As with most of my recipes using anchovies, I am using the marinated rather than the tinned ones.


  • 900 g (2 lb) broccoli
  • 10–12 marinated anchovy fillets


Split the anchovies down the centre, separating the two fillets and then cut at an angle into 1 cm (½ in) pieces. Drop the anchovies into the milk and then into the cayenne flour, shaking off any excess. Deep-fry the anchovies until golden and crisp. A deep-fat fryer is not necessary – 2.5 cm (