for 4 people

Vegetables

1 tbsp	olive oil
1	onion, halved, cut into strips
1	garlic clove, sliced
500 g	coloured peppers, cut into thin slices
2 dl	white wine vinegar
2 dl	white wine
1 dl	water
1	bay leaf
1	fennel, halved lengthwise, cut into slices approx. 2 mm thick
6	allspice, coarsely crushed
1 tsp	salt

Fish

2	gilthead seabream (organic) ready to cook (each approx. 350 g)
¾ tsp	salt
3 tbsp	white flour
	olive oil for frying

How it's done

Vegetables

Heat the oil in a non-stick frying pan. Add the onion, garlic and peppers, sauté for approx. 10 mins. Add the vinegar, wine, water and bay leaf, bring to the boil. Reduce the heat, simmer for approx. 5 mins., stirring occasionally. Mix in the fennel, season, set aside.

Fish

Rinse the fish inside and out in cold water, pat dry, sprinkle with salt. Place the flour in a deep dish, coat the fish in the flour and shake off the excess. Heat the oil in the same pan. Fry the fish one at a time for approx. 6 mins. on each side. Remove from the pan, place in the dish, cover with the reserved vegetables, including the liquid, and leave to cool. Cover and chill in the fridge for approx. 8 hrs. or overnight. Arrange the vegetables with the fish on a platter, drizzle with the marinade.

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