Lay anchovy fillets
out on marble cutting board or cookie
sheet. Divide lemon juice
and zest over top of anchovies evenly. Place in refrigerator and allow to marinate 2 hours. Remove from refrigerator, place in mixing bowl and add salt and pepper, olive oil, parsley and pepper flakes. Stir gently to coat, careful not to break the anchovies
. Set aside. (These can stay overnight, refrigerated).
Divide the cheese into 4 equal pieces. Arrange anchovies over and around cheese. Spoon 1 tablespoon marinade over each and serve.