Marinated anchovies

Discover the taste of this Italian traditional recipe, easy to prepare, perfect for an appetizer or a light and healthy second main dish of fish, suitable for everyone and for all circumstances.

115
18 oz fresh anchovies
4 sprigs fresh parsley
5 lemons
4 tbsp extra virgin olive oil
salt ( to taste )
pepper ( to taste )

Anchovies are a very versatile type of fish: they can be eaten fried, stewed, baked, with pasta, or with vegetables. In addition, anchovies have the quality of being cheap. Anchovies have read meats very flavored that can be eaten even marinated with lemon juice, as in this recipe: a perfect matching, with the marinade bitter and the delicate meats of the fish. Discover the taste of this Italian traditional recipe, easy to prepare, perfect for an appetizer or a light and healthy second main dish of fish, suitable for everyone and for all circumstances.

Clean the anchovies

Choose very fresh anchovies, wash them, and remove the heads; while removing the heads, try to remove even the offal. Gently, open the anchovy, and remove the central fish bone, and the tail. Wash the anchovy fillets with fresh water and dry them with abundant absorbent paper.

Marinate

Place the fillets on a plate, drizzle them with the juice of 3 lemons, and let them marinate for 4 hours in the frige.

Prepare the sauce

Squeeze the other 2 lemons, strain the juice, and collect it in a bowl. Add the extra virgin olive oil, salt, pepper, some finely chopped parsley leaves, and then mix until you obtain a homogeneous sauce.

Complete and serve

After 4 hours, remove the fillets from the fridge, drain them, and place them on a serving dish, place some parsley sauce, and let them rest for 30 minutes. Before serving the marinated anchovies, garnish the plate with some parsley leaves and some lemon slices.

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