Marinated anchovies


by: Jersey Cook

Fresh anchovies are marinated and cured in vinegar, lemon juice, garlic, red onion, and bell peppers. The anchovies will need to marinate in the refrigerator for 2 days, so plan ahead.


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serves: 4

1 lb (450 g) fresh anchovies

1 Juice of lemon

1 teaspoon minced medium-hot red chile pepper

1 clove garlic (minced)

1 tablespoon chopped flat-leaf parsley

1/4 cup extra virgin olive oil

Salt and freshly ground black pepper

Nutrition Facts
Marinated anchovies

Servings Per Recipe: 4

Amount per Serving

Calories: 273

  • Total Fat: 19 g
  •     Saturated Fat: 3.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 68.1 mg
  • Sodium: 119.3 mg
  • Total Carbs: 1.3 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 0.4 g
  • Protein: 23.2 g

how is this calculated?

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1.  To prepare the anchovies, pinch off the heads and pull them away; the guts should come out with them. Then pinch along the top edge of each fish and pull out the spine-it should come away quite easily because the fish is soft. You will then be left with lots of little double fillets.

2.  Lay them skin-side down in a large, shallow dish and pour the lemon juice over them. Leave for 20 minutes, during which time the flesh will become slightly opaque and firm.

3.  Drain off the excess lemon juice, then sprinkle with the chile, garlic, parsley, and some salt and pepper. Pour the oil on top. Cover and leave for 24 hours in the refrigerator to allow all the flavors to permeate the fish.

Cooks' note:
Sprats, sardines, or small mackerel.

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