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Silver anchovies in lemon, olive oil, and herbs. The taste of the Aegean coast — clean, bright, and alive.
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ingredients
•
🐟 SEAFOOD
•
300g fresh anchovies, cleaned and filleted (or use jarred white anchovies in oil)
•
🍋 MARINADE
•
Juice of 3 lemons
•
½ cup extra-virgin olive oil
•
2 garlic cloves, very thinly sliced
•
2 tbsp fresh flat-leaf parsley, chopped
•
1 tbsp fresh oregano or 1 tsp dried
•
½ tsp chili flakes
•
Flaky sea salt
•
Black pepper
Lesvos
Marinated Anchovies
Silver anchovies in lemon, olive oil, and herbs.
Silver anchovies in lemon, olive oil, and herbs. The taste of the Aegean coast — clean, bright, and alive.
Ingredients
🐟 SEAFOOD
— 300g fresh anchovies, cleaned and filleted (or use jarred white anchovies in oil)
🍋 MARINADE
— Juice of 3 lemons
— ½ cup extra-virgin olive oil
— 2 garlic cloves, very thinly sliced
— 2 tbsp fresh flat-leaf parsley, chopped
— 1 tbsp fresh oregano or 1 tsp dried
— ½ tsp chili flakes
— Flaky sea salt
— Black pepper
Prep
🔪 PREP FIRST
🐟 ANCHOVY PREP
— If using fresh: clean, gut, and fillet anchovies — remove heads and backbone.
— Rinse gently under cold water.
— Pat very dry.
— If using jarred white anchovies: drain and pat dry — skip to marinating.
🍋 MARINADE PREP
— Juice lemons.
— Slice garlic paper-thin.
— Chop parsley.
Method
STEP 1 — ACID CURE (fresh only)
— Lay anchovy fillets in a single layer in a shallow dish.
— Pour lemon juice over them — they should be submerged.
— Cover and refrigerate 2–3 hours.
— You're looking for:
— Flesh turned opaque white all the way through
— Texture firmed up
👉 This is ceviche-style acid curing — the lemon juice 'cooks' the fish.
STEP 2 — DRAIN & DRESS
— Drain anchovies from lemon juice.
— Pat gently dry.
— Arrange on a serving plate.
— Drizzle generously with olive oil.
— Scatter over:
— Sliced garlic
— Parsley
— Oregano
— Chili flakes
— Flaky salt
— Cracked pepper
STEP 3 — REST
— Let marinated anchovies sit at least 30 minutes before serving.
— You're looking for:
— Anchovies glistening with olive oil
— Garlic softened in the oil
— Herbs fragrant
Chef's Note: The acid cure is complete when the flesh is fully opaque — no translucency. Don't rush it. Undercooked anchovy is unpleasant.