'1 kg of fish fillets (tilapia, bass, or badejo)'
'Half cup of breadcrumbs'
'Oil for frying'
'Salt and black pepper to taste'
'For the marinade'
'One-third cup of olive oil'
'One-quarter cup of vinegar'
'One tablespoon of chopped parsley'
'Four medium-sized tomatoes, sliced'
'Two medium-sized onions, sliced'
'One green bell pepper, sliced'
'One red bell pepper, sliced'
'Half cup of pitted black olives, sliced'
'Salt to taste'
'1 kg of fish fillets (tilapia, bass, or badejo)'
'Half cup of breadcrumbs'
'Oil for frying'
'Salt and black pepper to taste'
'For the marinade'
'One-third cup of olive oil'
'One-quarter cup of vinegar'
'One tablespoon of chopped parsley'
'Four medium-sized tomatoes, sliced'
'Two medium-sized onions, sliced'
'One green bell pepper, sliced'
'One red bell pepper, sliced'
'Half cup of pitted black olives, sliced'
'Salt to taste'
'In a bowl, season the fish fillets with salt and black pepper.'
'Dredge the fish in breadcrumbs.'
'Heat oil in a medium-sized pan over low heat
Fry the fish until cooked through but not dry or tough.'
'Drain on paper towels.'
'Prepare the marinade: In a bowl, combine olive oil, vinegar, parsley, salt, and mix well.'
'Add the tomatoes, onions, bell peppers, and olives.'
'In a serving dish, arrange layers of fish alternating with the marinade (the final layer should be marinade).'
'Cover with plastic wrap and refrigerate for at least one day.'
'Remove 30 minutes before serving.'
'Serves 8 portions.'
'463 calories per serving.'
