Remove the innards and bones from the fish without damaging it too much and leaving the fillets attached along the back. Wash and pat dry; place on a platter with a sliced clove of garlic. Squeeze 3 of the lemons over the fish, cover and let sit in the refrigerator for 24 hours.
The next day, drain the anchovies: squeeze the juice from the remaining lemons over them, then drain again. Place on a platter and season with extra-virgin olive oil, chopped parsley and garlic. Add peperoncino to taste. Let stand refrigerated for one hour and serve. |
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