Italian · Lunch
Lemon-Cured Marinated Anchovies
Acciughe Marinate al Limone e Prezzemolo
Fresh anchovies cured raw in lemon juice until the flesh turns pearl-white, then dressed with extra virgin olive oil, sliced garlic, parsley, and chilli flakes, served chilled with crusty bread to soak the citrus oil.
$$
20 minsPrep
0 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
24gFat
32gCarbs
2gSugar
2gFiber
780mgSodium
65mgChol
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Instructions
1
Prep
Pat 400g fresh anchovy fillets dry. Sprinkle with 1 tsp salt. Pour 240ml lemon juice over fillets, submerge fully, cover, refrigerate 15 minutes until flesh turns pearl-white. While curing, whisk together 1/2 cup olive oil, 4 thinly sliced garlic cloves, 1 tsp chilli flakes, 3 tbsp parsley, 1/2 tsp salt, 1/2 tsp pepper in a bowl.
2
Rest
Drain cured anchovies, pat gently dry on kitchen paper, discard lemon juice. Arrange fillets in single overlapping layers on two chilled plates. Spoon dressing evenly over top, ensuring each fillet receives garlic, chilli, and parsley. Rest at room temperature 5 minutes to infuse flavours.
3
Plate
Transfer plated anchovies to serving surfaces. Arrange 60g crusty bread slices and 1 lemon wedge alongside each plate. Serve chilled, encouraging bread to soak citrus oil.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) fresh anchovies, filleted
- 2 tsp fine sea salt
- 240ml (1 cup) fresh lemon juice
- 120ml (1/2 cup) extra virgin olive oil
- 4 garlic cloves
- 1 tsp dried chilli flakes
- 18g (small handful) flat-leaf parsley
- 0.5 tsp black pepper
- 120g (4.2 oz) crusty country bread
- 2 lemon wedges