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Anchovies cooked in lemon is a simple, quick and delicious Italian seafood recipe. This dish brings out the fresh flavor of the fish using basic ingredients like oil, garlic and lemon.To get the most out of this lemon anchovy dish, make sure the anchovies are fresh and properly cleaned.After cleaning, open the anchovies and cook them quickly in a pan with oil, garlic, lemon juice and zest. The cooking time should be very short, less than a minute.
500gfresh anchovies- 1.1 pound (The weight is approximate.The amount depends very much on the size of the fish and the use you will make of it. As a main course, calculate about 5 per person. As an appetizer 2-3)
1organic lemon
1clovegarlic
3tablespoonsextra virgin olive oil
salt- to taste
Instructions
First clean the anchovies. Place one anchovy at a time on a chopping board and use a sharp knife to open the belly and remove the guts, then cut off the head and finally remove the backbone.
Rinse under running water, then open the anchovies, taking care not to break them, and blot with kitchen paper to dry the water. Set aside.
Squeeze the juice from the organic lemon. Then grate the zest and set aside.
ake a non-stick frying pan, pour in the extra virgin olive oil and add the peeled garlic clove. Heat over medium heat for 2-3 minutes so that the garlic releases its aroma into the oil.
Add the anchovy fillets to the hot oil. They will cook in about 30 seconds.
When you see them begin to turn white, add the lemon juice and gently flip them to the other side. Turn off the heat immediately.
Add a pinch of salt and the grated lemon zest (while the pan is still hot, but with the heat off).
Serve the lemon anchovies with a few spoonfuls of their cooking juices and enjoy!