A classic of Spanish tapas, these pale anchovy fillets are made by marinating fresh anchovies in vinegar and olive oil for a few hours. This no-cook dish can be served as part of brunch or as a light late-night snack.
Clean and fillet the fresh anchovies, removing the bones.
Arrange the fillets in a container, cover with salt and leave for 15 minutes.
Rinse the fillets in cold water and pat dry with paper towels.
Cover the fillets with vinegar and marinate in the fridge for at least 1 hour.
Remove the fillets from the vinegar, toss with olive oil, crushed garlic and parsley, and serve.
Remove all the bones when filleting the anchovies. Any small bones left behind will be unpleasant to eat. Allergens: contains fish.
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