Marinated Anchovies
- 8oz fresh Anchovies, heads and tails removed, and split open along the belly
- Juice of 3 lemons
- 2 Tbsp Extra Virgin Olive oil
- 2 Garlic cloves, finely chopped
- 1 Tbsp fresh Parsley, chopped
- Sea salt
- Turn the anchovies on to their bellies, and press down with your thumb. Using the tip of a small, sharp knife, carefully remove the backbones from the flattened fish, and arrange the anchovies skin side down in a single layer on a large plate. Squeeze two-thirds of the lemon juice over the fish and sprinkle them with the salt. Cover and leave to stand for 1-24 hours, basting occasionally with the juices, until the flesh is white an no longer translucent. Transfer the anchovies to a serving plate and drizzle with the olive oil and the remaining lemon juice. Scatter the fish with the chopped garlic and parsley, then cover with clear film and chill until ready to serve.
fresh anchovies, lemons, olive oil, garlic, parsley, salt
Taken from www.epicurious.com/recipes/member/views/marinated-anchovies-50082288 (may not work)