Lavarello e Trota Marinate

• 1 lake bream or trout fillet cut from a large fish, about 600g, very thinly sliced
• 2 tbsp very finely chopped flat-leaf parsley

To make the marinade, beat together the oil, lemon juice and zest, sugar, horseradish and salt and pepper to taste. Lay the slices of fish on a non-metallic plate.

Spread the marinade over the fish and leave for a couple of hours, then turn the fish over and cover with the marinade that has not been absorbed.

Sprinkle with the parsley and serve with good country bread or grissin