Instructions: Fillet the anchovies by pulling the head and spine away from the fish then cut off the tails and fins.

You will have two fillets from each fish.

In a serving dish arrange a layer of anchovies side by side not overlapping and sprinkle with a little sea salt black pepper chilli and parsley.

Pour over a generous amount of lemon juice this is what cooks the anchovies and some olive oil.

Repeat the layers making sure that the top layer is covered with oil and lemon.

Leave to marinate for about 2 hours before serving with either salad or bruschetta.

This recipe should only be prepared with really Fresh large anchovies.

Serves 6

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