Anchovies marinated in lemon
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Perfect for an antipasti platter, this easy seafood recipe by Maria Grazia Soncini, is simple to prepare and can be made in just an hour. With the anchovy fillets left to soak in a tangy lemon marinade before being finished with chilli and fennel, this anchovy recipe would be ideal for effortlessly putting together as a canapé or dinner party starter.
First published in 2015
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Ingredients
Metric
Imperial
Marinated anchovies
- 48 anchovy fillets, fresh
- 300ml of lemon juice
- 100g of white wine vinegar
- 1/2 tsp salt
- 1/2 chilli, cut into slices
- extra virgin olive oil
- freshly ground black pepper
- fennel fronds
SAVE RECIPE
Method
1
Begin by preparing the anchovies. To butterfly the fish, remove the heads and slice each anchovy open along its belly. Rinse the cavity carefully to remove any residual entrails and blood, then push down skin-side up on a chopping board and push down firmly to loosen the spine
- 48 anchovy fillets, fresh
2
Carefully peel away the skeleton from each fish, then rinse the fillets thoroughly under cold running water and drain well
3
To make the marinade, mix together the lemon juice, white wine vinegar and salt until fully emulsified. Pour the marinade into a bowl or large tray, then add the anchovies to the tray skin-side up. Cover with cling film and leave to marinate for 20–30 minutes, until the flesh turns a lighter colour
- 300ml of lemon juice
- 100g of white wine vinegar
- 1/2 tsp salt
4
To serve, drain the anchovies well and arrange the fillets across a serving platter or plate. Drizzle over a little olive oil and garnish with the fennel fronds, chopped chilli and a generous grinding of pepper
- extra virgin olive oil
- 1/2 chilli, cut into slices
- freshly ground black pepper
- fennel fronds
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