8 white fish fillets
3 tablespoons of lemon juice
Two teaspoons of salt
One teaspoon of black pepper
1/4 cup of all-purpose flour, sifted
L 1/2 cup of olive oil or other salad oil
3 cups of vinegar
One cup of water
One tablespoon of garlic, minced
4 onions sliced into fine rings
4 green or red peppers, cut into strips
3 tablespoons of capers, drained
Two tablespoons of breadcrumbs
8 white fish fillets
3 tablespoons of lemon juice
Two teaspoons of salt
One teaspoon of black pepper
1/4 cup of all-purpose flour, sifted
L 1/2 cup of olive oil or other salad oil
3 cups of vinegar
One cup of water
One tablespoon of garlic, minced
4 onions sliced into fine rings
4 green or red peppers, cut into strips
3 tablespoons of capers, drained
Two tablespoons of breadcrumbs
Cut the fillets in half and sprinkle with lemon juice
Mix together salt, black pepper, and flour, and coat the fish with this mixture
Heat 1/2 cup of olive oil in a skillet and fry the fish until it's golden brown on both sides
Place the fish in a deep dish
Combine vinegar, water, garlic, onion, peppers, capers, and remaining olive oil in a saucepan
Let it simmer for 5 minutes
Add capers and breadcrumbs, mixing lightly
Garnish with ripe olives
The fish keeps well in the refrigerator for one week
