Acciughe Fresche Marinate

• 2 kg (4.½ lb) fresh anchovies
• sea salt and freshly ground black pepper
• 2

Fillet the anchovies by pulling the head and spine away from the fish, then cut off the tails and fins. You will have two fillets from each fish.

In a serving dish arrange a layer of anchovies side by side, not overlapping, and sprinkle with a little sea salt, black pepper, chilli and parsley. Pour over a generous amount of lemon juice – this is what ‘cooks’ the anchovies – and some oli