Make these at least 1 hour and up to 24 hours in advance. Fresh anchovies are tiny, so be prepared to spend time filleting them — the results will be well worth the effort.
PREP TIME: 20 min
COOK TIME: none
READY TIME: 2 – 4 hours
CALORIES: 194 (per serving)
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- 8 oz (225 g) fresh anchovies
- Juice of 3 lemons
- 2 tbsp (30 ml) extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1 tbsp (15 ml) chopped fresh parsley
- Flaked sea salt
1 Cut off the heads and tails from the anchovies, then split them open down one side, using a small knife with a short, sharp blade.
2 Open each anchovy out flat and carefully lift out the bone.
3 Arrange the anchovies, skin-side down, in a single layer on a plate. Pour over two-thirds of the lemon juice and sprinkle with sea salt. Cover and leave for 1-24 hours, basting occasionally with the juices, until the flesh is white and opaque.
4 Put the fish on a platter. Drizzle over the oil and the remaining lemon juice. Scatter with the garlic and parsley, cover and chill.