Marinated Anchovies with Zesty Garlic Infusion
Details
A light and bright Italian starter, bursting with fresh anchovies and an aromatic garlic kick.
Ingredients
For the Anchovies
For the Marinade
Instructions
Prepare the Anchovies
Ensure your anchovies are very fresh. Clean and fillet them, removing the heads, guts, and central bone. Rinse them thoroughly under cold running water and pat them completely dry with paper towels. Arrange the fillets in a single layer in a non-reactive dish (glass or ceramic.)
Marinate
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, thinly sliced or minced garlic, chopped fresh parsley, salt, and black pepper.
Combine
Pour the marinade evenly over the anchovy fillets, making sure they are fully submerged. If needed, add a little more olive oil to ensure coverage.
Chill
Cover the dish and refrigerate for at least 2-4 hours, or preferably overnight, allowing the flavors to meld and the lemon juice to "cook" the fish. The fish will turn opaque.
Serve
Before serving, allow the anchovies to come to room temperature for about 10-15 minutes. Serve with crusty bread, on a fresh salad, or as part of an antipasto platter.
Recipe tags
Ingredient tags
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
From the Dordogne Valley Classic French Garlic Potatoes Pommes de Terre Sarladaises
Transport your kitchen to the Dordogne Valley with this classic French dish. Crispy potatoes, fragrant garlic, and rich duck fat come together in a symphony of savoury perfection.
A Taste of Anatolia: Creamy Turkish Carrot and Garlic Yogurt Dip (Havuç Tarator)
Unlock the vibrant flavours of Anatolia with this ridiculously creamy carrot dip. The secret? A generous kick of garlic that perfectly complements the sweet carrots and tangy yogurt.