Bianchetti al Limone

Name: Bianchetti al Limone (Whitebait with Lemon)
Yield: Serves 4
Cuisine: Italian
Ingredients: 500 g/1¼ lb very fresh whitebait; juice of 2 lemons; 30 ml/2 tbsp chopped fresh flat leaf parsley; lemon wedges, to serve; 90 ml/6 tbsp extra virgin olive oil; sea salt

Whitebait with Lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

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.

Ingredients

500 g/1¼ lb very fresh whitebait
30 ml/2

Europe
Italy
Fish course
Pescatarian
Gluten-free
Mediterranean
Liguria

Method

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.