Lemon-Soaked-Anchovies-Mediterranean-Cuisine-calories-nutrition-facts

Lemon-Soaked Anchovies (Mediterranean Cuisine)

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.

SERVES: 4
PREP TIME: 20 min
COOK TIME: none
READY TIME: 2 – 4 hours
CALORIES: 194 (per serving)
CUISINE: Mediterranean

⇓ You may also listen to the recipe by pressing the play button below.

INGREDIENTS

  • 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

INSTRUCTIONS

Lemon-Soaked-Anchovies-Mediterranean-Cuisine-step-by-step-with-photo

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.


Lemon-Soaked-Anchovies-Mediterranean-Cuisine-step-by-step-with-photo2

2 Open each anchovy out flat and carefully lift out the bone.


Lemon-Soaked-Anchovies-Mediterranean-Cuisine-step-by-step-with-photo-3

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.


Lemon-Soaked-Anchovies-Mediterranean-calories nutrition facts-step-by-step

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.