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4
. Begin this recipe at least a day in advance.Easy
Published 2005
Oily fish tastes glorious after a couple of days in this sweet and sour marinade. Whole fish are often used but for a more elegant starter (appetizer) I prefer to use fillets; they are just so much easier to eat. Try to get your fish supplier to do the filleting for you; it will save a lot of time.
Dust the fish with flour and salt. Heat 2 tablespoons of olive oil in a large frying pan (skillet). Add the fillets, a few at a time, and cook until golden and just cooked through. Arrange the fish in a single layer in a large, flat dish.
Heat the remaining olive oil in a clean pan. Add the onion and fry until it becomes quite soft. Add the garlic and continue cooking until you see the