Marinated fish a la Gabi

Ingredients for 4 servings:

• 1,000 g fish fillet(s) (cod, perch, etc.), cleaned
• ½ lemon(s), the juice
• olive oil
• 1 tsp chili powder
• 1 tsp black pepper, coarsely ground
• 1 pinch(s) white pepper, ground
• 1 tbsp salt
• 2 bay leaves, crushed
• 2 onions, in rings
• 3 carrots, in fine sticks, matchstick-sized
• 3 green peppers, pitted, cut into fine strips
• 125 ml white wine vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Escovitch

Lightly season the fish fillets with lemon juice, add salt, and set aside. Heat a few tablespoons of olive oil in a pan, sauté the vegetables, pour in the vinegar, and season with chili powder, pepper, salt, and the bay leaves. Once the vegetables are tender, remove the pan from the heat. Heat olive oil in a pan and fry the fish fillets until golden brown and crispy. Then place them in a shallow, wide dish and pour the hot vegetable mixture over them. Serve hot with boiled potatoes, or let them marinate in the refrigerator for a day and then reheat.