Sprats or anchovies with Garlic and Olive Oil
For 4 people
At the Seahorse we make this dish in large batches and serve it as an antipasti. They are delicious; it’s the local version of the Spanish ‘Boquerones’.
20 sprats or anchovies, filleted
200ml white wine vinegar
4 garlic cloves, very finely sliced
50ml good-quality agrodolce vinegar
50ml new season’s olive oil
1 teaspoon finely chopped parsley
salt
The Method
Arrange the sprat fillets in a plastic tray, skin-side up then pour over the white wine vinegar and a sprinkling of salt. Cover with clingfilm and leave to marinate in the fridge for 30 minutes. Wash the fillets and thoroughly dry.
Lay the fillets out on a serving platter, scatter the garlic over the top and liberally splash over the agrodolce vinegar and the olive oil. Cover again and leave to marinate in the fridge for a further 30 minutes.
Sprinkle the sprats with salt and chopped parsley and serve.
Join The Seafood Club
Seafood is what we live and breathe, and our club is where we share the very best of it. As a member, you’ll be first to hear about fresh landings, new openings and the kind of events we love putting on - like our £12 Family Fish & Chips nights that have become a bit of a legend (people say they’re too good to be true, we take that as a compliment).