• 200 g salt-packed anchovies
    • 1 bunch fresh parsley
    • 1 garlic clove
    • 1 glass white wine
    • 7 tbsp extra virgin olive oil


Put the anchovies on a plate with a little white wine and, after a few minutes, gently rinse them one by one under the tap to remove the salt. Gently dry the anchovies one at a time with a clean cloth, remove the heads, cut them open and remove the bones.

For the sauce, wash the fresh parsley well, taking care to select only the best leaves. Dry the leaves and chop them very finely with a clove of garlic.
Add the extra virgin olive oil (6-7 tablespoons) and mix the sauce with a fork to achieve a thick and homogeneous consistency.

Pour the sauce into a container with the fish; the anchovies should be left to marinate for 24 hours before serving.