Marinated Fishy Things

I love anchovy fillets but sometimes I find the flavour can be a bit flat. My trick to overcome this problem is to marinate them with aromatic herbs and spices. To me, these salty fish morsels are best served on a piece of fresh bread, as a snack. Or before dinner, as an antipasto or hors d'oeuvre.

Marinated Anchovies

Ingredients
150g jar anchovy fillets in oil
1 tsp coriander seeds
1 dried red chili
1 garlic clove, crushed and peeled
Zest of 1 lemon, julienned
Freshly chopped parsley
Extra virgin olive oil (peppery)

Method
Drain the anchovy fillets of their cheap and nasty oil. Using a mortar and pestle, crush the coriander seeds to release their flavour. You should get a waft of a warm and spicy orange scent as you do this. Snip the chili into tiny pieces (I use a pair of scissors). Place your drained anchovy fillets into a container. Sprinkle over the coriander, chili, the whole garlic clove, lemon zest and parsley. Pour over the extra virgin olive oil, to completely submerge. Leave for the flavours to infuse (at least 24 hours). I also remove the garlic, to avoid a strong odour. A squeeze of fresh lemon juice at the last moment would make a welcome addition. Store in the fridge, in a covered container.