Name: Marinated Anchovies
Yield: Serves four
Cuisine: Spanish
Ingredients: 225 g/8 oz fresh anchovies, heads and tails removed, and split open along the belly; juice of 3 lemons; 30 ml/2 tbsp extra virgin olive oil; 2 garlic cloves, finely chopped; 15 ml/1 tbsp chopped fresh parsley; flaked sea salt

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

This is one of the simplest ways to prepare these tiny fish because it requires no cooking. Marinating is particularly associated with anchovies, which tend to lose their freshness very quickly. The Spanish term for marinated anchovies is boquerones, while Anchoas is their word for the canned, salted variety.

Ingredients

225 g/8 oz fresh anchovies, heads and tails removed, and split open along the belly
juice of 3 lem

Method

Turn the anchovies on to their bellies, and press down with your thumb.
Using the tip of a small, sharp knife, carefully remove the backbones from the flattened fish, and arrange the anchovies skin side down in a single layer on a large plate.
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