Acciughe Fresche Marinate

Marinated Fresh Anchovies

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

This recipe should only be prepared with really fresh large anchovies.


  • 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