Ingredients
- 500 g anchovies or sardelles
- 1 clove garlic (minced)
- 1 cup (or more) white vinegar
- 1 lemon juice (fresh squeezed)
- 1 handful (or more) parsley (chopped)
- salt
- pepper (fresh ground)
- chili (chopped or use flakes)
- 1 cup olive oil (EVOO)
- 2 tbsp Pomegranate seeds
Servings: persons
Instructions
- First clean all the fish. With a sharp knife open along the belly and take out the spine and interior and cut the head. Clean the fish filets under water and let get them a little dry on a paper towel.
- Transfer the opened fish filets one by one into a glass or ceramic bowl and put the vinegar and lemon juice on the top that all the sardelles are covered. Cover and set aside. Let them 'cook' for around 5 hours or overnight (best).
- Meanwhile you wait you can prepare the garlic, chili and the parsley.
- After the 'cooking time' take the anchovies out of the lemon-vinegar without washing them. Put a layer of the open fish filets in a glass or ceramic baking dish, sprinkle some parsley, garlic, salt and pepper and chili/flakes on the top, drizzle some olive oil on all, then start a second layer, exactly like the first, and if there is enough fish continue until you used all of the fish and the spices. Add the rest of the olive oil on the top in order to cover all.
- Leave the dish at least 4 hours, better more, in the fridge to get taste and serve with pomegranate kernels.
Recipe Notes
If you want/need to store the alice marinate transfer all in a smaller container and cover. They are perfect for several days.
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