Fish fillet "Puerto Rico"

Ingredients for 2 servings:

• 500 g fish fillet(s) (cod, pollock, redfish, etc.)
• 1 lemon(s), juice
• salt and pepper
• 4 tbsp rapeseed oil
• some flour
• 80 g white wine vinegar
• 60 g water
• 70 g green olives, sliced
• ½ g bell pepper(s), green, cut into small strips
• 70 g onion(s), red, cut into strips
• 2 cloves garlic, thinly sliced
• 4 bay leaves
• 4 cloves
• ½ tsp chili powder, amount according to your taste

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 40 minutes

Pickled fish fillet

Wash the fish fillets and dry thoroughly. Cut into bite-sized pieces and marinate with half the lemon juice for 10 minutes. Heat 2 tablespoons of oil in a pan, season and flour the fish pieces, and fry in the pan for about 3-4 minutes on each side. Depending on the thickness of the fish fillet, remove from the pan and place in a bowl. Cook the vinegar, water, remaining lemon juice, and the remaining ingredients for about 2 minutes, then let cool slightly. Add the remaining ingredients. Spread the mixture over the fish pieces and let marinate in the refrigerator for 24 hours. Serve with baguette.