6. Neonata marinated in lemon juice with toasts

400 g neonata (baby fish),
juice of 5 lemons, olive oil,
mint leaves ( 2 tbsp), 2 garlic cloves, pepper, salt,
4 thick slices of italian country bread (toasted)

Place the neonata in a pyrex dish and pour the lemon juice on it. Let it marinate for 2 hours then drain out the lemon juice. Mince the garlic and mint leaves and stir in with the fish. Season with salt and pepper to taste. Pile the mixture on the toasts and serve.