1 kilogram of flounder or cod in fillets
4 cloves of garlic (optional)
2 finely sliced onions
3 tablespoons of olive oil
4 tomatoes
5 tablespoons of vinegar
1 small red pepper in pieces
2 sprigs of rosemary
5 whole black peppercorns
1 kilogram of flounder or cod in fillets
4 cloves of garlic (optional)
2 finely sliced onions
3 tablespoons of olive oil
4 tomatoes
5 tablespoons of vinegar
1 small red pepper in pieces
2 sprigs of rosemary
5 whole black peppercorns
Leave the fillets in the refrigerator for at least 1 hour, covered with a mixture made from 1 crushed garlic clove, 1/4 teaspoon of salt, and 3 tablespoons of lemon juice
Pat dry the fillets, coat them with all-purpose flour, and fry both sides in hot olive oil until golden
Remove on paper towels
Arrange on a baking sheet and prepare the sauce
Place 3 tablespoons of olive oil, 4 thinly sliced garlic cloves, and 2 finely sliced onions in a frying pan and let it simmer for a little while
Add in peeled tomatoes or pureed tomatoes from a liquidizer, 2 sprigs of rosemary, 5 whole black peppercorns, and 1/4 teaspoon of red pepper flakes, and let everything cook for a bit
Remove the frying pan from the heat, pour over the fried fish, and let it cool down
Serve with green salad and rice
NOTE: - This pickled fish keeps well for one or two months and is excellent for sandwiches!
