Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Tim Ferro
Serving fancy anchovies with olive oil and bread is a well-trod last-minute entertaining move—and for good reason. Those tiny briny fish feel fun and fancy, and all you have to do is plop them on a plate. That is, unless you want to take the simple snack to the next level. Here boquerones (white anchovies, though you could use any variety) get a shower of garlic-and-orange-infused olive oil, buttery Castelvetrano olives, thinly sliced red onion, and a dash of sherry vinegar to create a stunner of a dish to set out before a party. The whole thing takes less than 15 minutes to complete; serving crusty bread on the side for piling with fish and dragging through the flavorful oil is a must.
