Marinated Fish

Preparation info

  • Difficulty

    Easy

Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

Here’s one for those of you who happen to like a spot of fishing. If you catch a couple of fish, it doesn’t matter what sort they are at all (of course, you can buy fish from the fishmonger, ho, ho, ho!). But remember that the fish must be very fresh, since it isn’t cooked.

Method

Fillet and skin the fish. Cut the fillets into bite-sized pieces, wash them and dry very carefully. Put them into a shallow earthenware or similar dish, squeeze over some lemon juice and add a dash of white wine vinegar so that the fish is half covered. Chuck in some finely chopped garlic, a couple of crushed peppercorns, a couple of very finely chopped chillies and a dash of olive oil, plus a bit of salt and pepper. Leave in the fridge for one hour and then turn the fish over to marinate the other side. Leave it in the fridge for a minimum of 4 hours (preferably overnight). Serve with fresh bread. The fish is raw but ‘cooked’ by the marinade.