Bianchetti al Limone

Whitebait with Lemon


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

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.


  • 500 g/ lb very fresh whitebait
  • 30 ml/2 tbsp chopped fresh flat leaf parsley
  • juice of 2 lemons
  • 90 ml/6 tbsp extra virgin olive oil
  • sea salt
  • lemon wedges, to serve


  1. 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.
  2. 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.