Snack · 5 min · mediterranean

White Anchovies with Lemon & Parsley

Ingredients

• 4 oz White anchovies
• 1/2 Lemon
• 2 tbsp Parsley
• 1 tbsp Olive oil

Steps

1. Chill a serving plate in the refrigerator for 10 minutes. Cold plate, cold fish.
2. Lift the white anchovies from their tin with a fork, letting the excess oil drip off.
3. Arrange the anchovies in a single neat layer, all facing the same direction. It{Q}s a 2-minute luxury, make it look like one.
4. Squeeze the lemon juice evenly over the top.
5. Drizzle with your best olive oil. Here it really matters, so use the good bottle.
6. Scatter with the chopped parsley and a pinch of flaky salt.
7. Serve immediately with nothing else alongside. Beginner tip: white anchovies, boquerones, are mild and vinegary, nothing like the salty brown kind. Don{Q}t substitute one for the other.

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