| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 19g | 2.6g | 1.5g |
| sugars | fibre | protein | salt |
| 0.5g | 0.3g | 20g | 1.8g |
Why I Love Italian Marinated Anchovies
If there’s one thing that bridges the gap between my New England roots and my love for global cuisine, it’s the power of seafood. The influence of the Atlantic, and my fond memories of Maine, all shine through when I work with dishes like our Italian Marinated Anchovies. This delightful dish is evocative of Italy’s coastal regions, and when I first tried it, with the freshest, silvery anchovies delicately swimming in a vibrant marinade, it was a revelation. It proves the versatility of seafood and reminds me of home, while at the same time whisks me away to the sun-soaked Italian shores. Adding to that, it’s a testament to the simple magic that quality ingredients can create.
From New England to Naples
Traditionally, our recipe reminds me a lot of Bailey’s Marinated Fluke, a dish that was a treat for my family growing up. Evoking the same concept and using uncomplicated, quality components such as vinegar, lemon juice, herbs and garlic, it essentially nudges the anchovies to the spotlight. The dish is a perfect way to introduce yourself to cooking with anchovies, much like the Marinated Fluke was my doorway to appreciating seafood.
A tribute to Italian Cuisine
The Marinated Anchovies is an homage to traditional Italian cuisine – especially the coastal regions. In creating this recipe, it’s impossible not to mention the influence of great Italian chefs like Jamie Oliver, whose deep love for simple, flavorful seafood dishes has inspired many. From the first time I served my Italian Marinated Anchovies, my daughters, Erin and Samantha, were instantly hooked. It has since turned into a beloved family dish, and my girls enjoy helping me prepare the marinade.
The tangy, bold flavors of this dish pair gloriously with a simple pasta, lightly tossed in olive oil or maybe even a fresh, crisp salad. Another fabulous idea is to stack these anchovies on fresh Italian bread and let the marinade soak in for a few extra bites of deliciousness. Regardless of how you serve, Marinated Anchovies is a great way to travel through your palate and embrace the joys of coastal cuisine – from New England to Naples and beyond.
What You’ll Need
Method
Step One
Begin by cleaning the fresh anchovies. Rinse them under cold water and gently remove the heads and innards. Next, remove the backbone and tail, and peel off any remaining skin. Your anchovies should now be two fillets. Rinse again and pat dry with a paper towel.
Step Two
Next, prepare your marinade. In a large bowl, combine the white wine vinegar, extra virgin olive oil, the juice of 2 lemons, minced garlic, chopped fresh parsley, chopped fresh oregano, salt, and red pepper flakes. Stir well to thoroughly mix the ingredients.
Step Three
Place the cleaned anchovy fillets in the marinade. Ensure they’re fully submerged by stirring until everything is well combined. Cover the bowl and let the fish marinate in the refrigerator for at least 1 hour, or up to overnight for more intense flavor.
Step Four
After the anchovies have marinated for your desired amount of time, they’re ready to enjoy. Serve them chilled, with a drizzle of the marinade. They can be enjoyed as a part of a salad, atop a slice of crusty bread, or as a delicious and tangy addition to any charcuterie board.
