Alici Marinate

Name: Alici Marinate
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: Italian
Ingredients: 500 g Anchovy, fresh, cleaned and butterflied; 150 g Lemon, juiced; 2 clove Garlic, thinly sliced; 12 g Parsley, chopped; 90 ml Olive oil; ¾ tsp Salt; ½ tsp Black pepper, freshly ground

Alici Marinate · ready in 3 h 25 min · 4 servings · 353 kcal per serving · medium · 7 ingredients

Alici Marinate is a Southern Italian coastal antipasto where fresh anchovies turn silky and bright in lemon before resting under olive oil, garlic, and parsley.

Prep: 25 min
Cook: 3 h
Total: 3 h 25 min
Serves: 4
kcal: 353
Difficulty: medium

Italian Snacks & starters Gluten-free Dairy-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

500 gAnchovy, fresh, cleaned and butterflied
150 gLemon, juiced
2 cloveGarlic, thinly sliced
12 gParsley, chopped
90 mlOlive oil
¾ tspSalt
½ tspBlack pepper, freshly ground

Equipment

refrigerator, nonreactive dish, bowl, knife, cutting board, tweezers, citrus juicer, spoon, cover, serving dish

Instructions

Gather Equipment
Gather measured ingredients, a nonreactive dish, bowl, knife, board, tweezers, citrus juicer, spoon, and cover before touching the fish. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Clean Anchovy
Rinse the anchovies under cold water, remove heads, guts, and backbones, then open each fish flat and pat the fillets dry. · 15 min
What to look for: The fillets look silvery, flat, and free of visible bones.
Marinate Fish
Arrange the fillets in one shallow layer, sprinkle with salt, pour over lemon juice, cover, and chill until the flesh turns pale and firm. · 2 h
What to look for: The anchovy flesh changes from translucent to opaque and lightly firm.
Drain Marinade
Lift the anchovies from the lemon juice, let excess liquid drip away, and set the fillets in a clean dish without rinsing. · 5 min
What to look for: The fillets are moist but not sitting in a pool of lemon juice.
Season Anchovy
Scatter sliced garlic, chopped parsley, black pepper, and olive oil over the fillets, then tilt the dish so every piece is coated. · 5 min
What to look for: The anchovies glisten with oil and herbs are evenly distributed.
Rest Cold
Chill the seasoned anchovies for 30 minutes to let the oil, garlic, parsley, and lemon cured fish settle into a clean coastal flavor. · 30 min
What to look for: The oil looks fragrant and the parsley stays bright green.
Serve Cold
Serve the anchovies cold with their oil spooned over the top, keeping the dish chilled until it reaches the table. · 2 min
What to look for: The fish is glossy, chilled, and neatly layered for serving.

Nutrition (per serving)

kcal	353
Protein	26 g
Carbohydrates	4 g
of which sugars	1 g
Fat	26 g
of which saturated	4 g
Fibre	0 g
Sodium	526 mg

Nutri-ScoreB

Allergens

Contains: fish

Storage and reheating

Fridge: up to 1 days
Freezer: not recommended
Serve cold and do not reheat, as heat will damage the delicate texture.

Ingredient substitutions

Lemon

Vinegar: Use enough vinegar to cover the fillets in the same curing step.