This Ligurian recipe for lemon-marinated whitebait is simplicity itself. The fisheffectively ‘cooks’ in the citric acid of the lemon juice; there is no heat involved Therefore, it is important to use fish that is absolutely fresh.
500g/1¼lb very fresh whitebait
30ml/2tbsp chopped fresh flat leaf parsley
juice of 2lemons
90ml/6tbspextra virgin olive oil
lemon wedges, to serve
Wash the fish thoroughly to rinse off any sand and salt water, then dry them well on kitchen paper. Arrange the whitebait on a large platter.
Sprinkle over the parsley and salt, then drizzle over the lemon juice and olive oil. Cover and leave to marinate for 2 hours, then serve with lemon wedges.