Boquerones With Green Olives and Orange

Directions

1. 1
   Arrange 10–12 boquerones (marinated white anchovies), oil-packed anchovies, or other cured fish on a medium plate.
2. 2
   Heat wide orange zest strips, 4 garlic cloves, smashed, torn, ⅓ cup Castelvetrano olives, smashed, pitted, torn, and ¼ cup extra-virgin olive oil in a small saucepan over medium-low, shaking pan occasionally, until orange zest is curled up and crisp at edges, garlic is barely golden, and oil is gently sizzling, 8–10 minutes. Season with kosher salt.
3. 3
   Pour oil mixture over boquerones. Squeeze juice of 1 orange half over; reserve remaining orange half for another use.
4. 4
   Drizzle 1 Tbsp. sherry vinegar or red wine vinegar over. Scatter ½ small red onion, thinly sliced, on top and season with flaky sea salt and freshly ground black pepper.
5. 5
   Serve with country-style bread, toasted, alongside.