Acciughe al Verde

Gut the fresh anchovies by gently removing the heads and intestines under cool running water, then carefully fillet them by running your thumb along the backbone to separate the two fillets; pat dry with paper towels and set aside.

Combine the chopped parsley, basil, minced garlic, red chilli flakes, sea salt, and black pepper in a bowl and mix well.

Heat the extra virgin olive oil in a wide shallow pan over medium-low heat until it just begins to shimmer, about 2 minutes.

Add the herb mixture to the warmed oil and stir gently for 1 minute until fragrant, then add the white wine vinegar and stir to combine.

Carefully arrange the anchovy fillets in a single layer in the pan, nestling them gently into the herb oil.

Add the bay leaves to the pan and poach the anchovies over medium-low heat for 5–6 minutes until they are opaque and just cooked through (internal temperature of 60°C/140°F checked with a thermometer), shaking the pan occasionally and avoiding stirring to prevent breaking the delicate fillets.

Remove from heat, stir in the fresh lemon juice, and adjust seasoning with salt and pepper to taste.

Transfer the anchovies and herb oil to a serving dish and allow to cool slightly before serving at room temperature with crusty bread.