Fresh Herrings in Amalfi Lemon

Amalfi lemons, thought to be the best in the world, are big and not the most attractive fruits but taste beautifully sweet. If Amalfi lemons are not available, use un-waxed lemons.

Preparation time: 30 minutes plus marinating

Serves 4


  • 455g (16oz) herring fillets
  • 6 lemons, preferably Amalfi or Sicilian
  • sea salt and crushed black peppercorns
  • 4 bay leaves
  • 200ml (7 fl oz) olive oil

The method

  1. Cut the fish fillets into three pieces. Arrange with the bay leaves in a single layer in a large shallow dish and squeeze the juice of 5 of the lemons over the top.  Thinly slice the remaining lemon and set aside.
  2. Season then cover loosely with cling film, and allow to marinate in the refrigerator for at least 12 hours.
  3. Remove the fish from the marinade and transfer to a serving dish. Pour over the

    olive oil and garnish with the remaining thinly sliced lemon.

  4. Serve as a starter with fresh foccacia.