16 fresh anchovies, heads removed, cleaned and filleted
120 ml/4 fl oz lemon juice, strained, or white wine vinegar
3 tablespoons chopped fresh flat-leaf parsiey
2 baby onions, thinly sliced
olive oil, for drizzling


1.Rinse the anchovies and pat dry with kitchen paper. Arrange the fillets in a non-metallic dish or soup plate, sprinkle with salt and pour in the lemon juice or vinegar.
2.Leave to marinate in a cool place for 24 hours. Drain the anchovies, arrange on a serving dish and sprinkle with the parsley and onion slices.
3.Drizzle with olive oil and serve immediately.

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