Marinated Anchovies are a simple and flavorful way to enjoy fresh anchovies without frying or cooking. This dish is popular along coastal areas of Spain, Italy, and Greece, where fresh seafood and olive oil are daily staples. In this version, fresh anchovy fillets are gently “cooked” in vinegar, then soaked in olive oil with garlic, herbs, and lemon. The result is a tender, zesty, melt-in-your-mouth bite that pairs beautifully with crusty bread, olives, or a light salad. This recipe serves 4 as an appetizer or snack.
Ingredients You’ll Need
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250g fresh anchovy fillets, cleaned and boned
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1 cup white wine vinegar or apple cider vinegar
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1/2 teaspoon salt
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1/2 cup extra virgin olive oil
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2 garlic cloves, thinly sliced
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Juice of 1/2 lemon
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Zest of 1 lemon (optional)
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1 tablespoon chopped fresh parsley
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A pinch of red chili flakes (optional)
How to Make Marinated Anchovies
Step 1: Clean the Anchovies
If you’re starting with whole fresh anchovies, remove the heads, guts, and bones, keeping the fillets intact. Rinse gently under cold water and pat dry with paper towels.
Step 2: Cure in Vinegar
Place the anchovy fillets in a shallow dish and pour over the vinegar. Add salt and make sure all the fillets are covered. Cover and refrigerate for 1–2 hours. The vinegar will lightly “cook” the fish, turning it opaque and firm.
Step 3: Drain and Dry
After curing, gently drain the vinegar and pat the fillets dry using paper towels. This helps them absorb the flavors in the marinade and prevents them from being too sour.
Step 4: Marinate in Olive Oil
Arrange the anchovies in a clean dish. Drizzle with olive oil, add the sliced garlic, lemon juice, lemon zest, chopped parsley, and chili flakes if using. Make sure the anchovies are well coated. Cover and refrigerate for at least 2 hours—or overnight for deeper flavor.
Step 5: Serve and Enjoy
Bring the anchovies to room temperature before serving to let the olive oil soften. Serve with slices of crusty bread, crackers, olives, or fresh tomato salad.
Serving Suggestions
These marinated anchovies go well as part of an antipasto platter, on top of crostini, or served alongside roasted vegetables or a chilled glass of white wine.
Marinated Anchovies are simple, fresh, and full of bold flavor. With just a few ingredients, this dish transforms humble fish into something truly elegant and satisfying. It’s a great way to enjoy seafood the Mediterranean way—bright, natural, and beautifully balanced.
