Step 1

Slit the fish bellies and with your fingers, loosen and remove the bones on both sides. Remove the heads.

Step 2

Rinse the anchovies, pat dry and place in a baking dish.

Step 3

In a bowl, mix the sherry vinegar with 250 ml (approximately 1 cup) water and pour over the anchovies. Refrigerate 1 hour.

Step 4

Peel and finely chop the garlic. Rinse, pat dry and coarsely chop the parsley.

Step 5

Drain the marinade. Rinse the anchovies under cold water, pat dry and put them back into the baking dish. Season with salt and pepper. Sprinkle the garlic and parsley over the fish, pour the olive oil over and refrigerate 1 hour before serving.