Anchovies in pineapple-lemon marinade.

Pan do Mar anchovies from sustainable coastal fishing.

Preparation:

Depending on the quantity and choice, you may need to clean the anchovies a little more and arrange them nicely on a plate.
Cover with olive oil, drizzle with the juice of half a lemon and garnish with freshly grated lemon zest.

Sprinkle with a little coarse sea salt. Then, scatter at least 4-5 large, roughly chopped garlic cloves over the anchovies. Then, add chili flakes, a few dashes of Original Marie Sharp's Pineapple Habanero Sauce , and some parsley. Let it marinate in the refrigerator for at least 5 hours, or preferably overnight.

A crispy baguette goes perfectly with this.
We wish you much enjoyment.