Puerto Rican-style pickled fish

Ingredients for 2 servings:

• 300 g pollock fillet(s)
• lemon juice
• salt and pepper
• n. B. Flour
• n. B. Oil
• 3 tbsp vinegar
• 6 olives, pitted, quartered
• 1 pepper, dried, diced
• ½ bell pepper(s), green, diced
• 1 tbsp water
• 10 peppercorns
• ½ onion(s)
• ½ clove(s) garlic
• 3 bay leaves
• 1 pinch of clove powder

Instructions

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

Cut the pollock into 1 cm wide strips, drizzle with lemon juice, and season with salt and pepper. Let the fish marinate for 5 minutes. Place some flour in a small bowl and add salt and pepper. Coat the fish in the flour and fry in oil for about 7 minutes. Place the vinegar, diced olives, chili peppers, and paprika in a saucepan with the water. Dice the onion and garlic and add them along with the remaining spices. Mix everything together, heat, and simmer for 1 minute. Pour the marinade over the fish. Add 1 tablespoon of oil and mix everything gently. Let the fish stand for 24 hours and serve cold the next day. It makes a great starter with fresh baguette.