Lemon and parsley marinated anchovies

Ingredients

For 1 serving

• Anchovies180 g
• Lemon juiceto taste
• Parsleyto taste
• Garlic2 cloves
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: fish,

In season: April – September

Method

1. Use only anchovies that have been blast-chilled or frozen, as you would for any raw fish. Pull the head downwards to remove it with the guts, open the anchovies out with your thumb and lift out the backbone; rinse and pat dry.
2. Lay them in a single layer in a deep dish, cover completely with the lemon juice and marinate in the fridge for 4 hours, until the flesh is white and opaque.
3. Peel the garlic and slice it thinly; chop the parsley.
4. Drain the anchovies from the lemon and dress them with the oil, garlic, parsley and salt.