INGREDIENTS
For the fish
500g (1lb 2oz) white fish fillets, for example coley, tilapia or sea bass, pinboned and skinned
2 tbsp flour sea salt and freshly ground black pepper
2 tbsp olive oil
For the marinade
2 tbsp olive oil
2 garlic cloves, sliced
1 tsp paprika
1 bay leaf
2 strips of organic orange peel
½ tsp dried thyme
½ tsp dried oregano
6 peppercorns
150ml (5fl oz) white wine vinegar
200ml (7fl oz) medium white wine
To serve
1 handful of rocket leaves
3 tomatoes, thickly sliced
1 red onion, cut in half and finely sliced
12 black olives, pitted
Method
- Cut the fish into 5–6cm (2–2½in) pieces. Put the flour on a plate and season well. Dredge the fish in the seasoned flour and shake off the excess.
- Heat half of the oil in a frying pan, add half the fish and cook for 2–3 minutes each side, or until golden brown. Lift out and transfer to a deep dish. Repeat with the remaining fish.
- For the marinade, put 2 tablespoons of oil into the pan, add the garlic and paprika, and fry for 1 minute. Add the remaining ingredients with 150ml (5fl oz) of water – take care, as the pan will sizzle when the liquid hits. Bring to the boil and simmer for 3–4 minutes. Remove from the heat and leave to cool.
- Pour the marinade over the fish and refrigerate for 12 hours, preferably overnight. Trim the hard stalks of the rocket. Lift the fish from the marinade and arrange on a platter, with the rocket, tomatoes, onion, and olives.