Peel, clean and halve the fillets. The result should be very thin fillets. Then salt and pepper them and fry them very hot on both sides in a little olive oil.
Meanwhile, squeeze the lemons and mix the juice with plenty of olive oil and oregano. Take the fillets out of the pan, place on preheated plates and garnish with fresh tomato slices. To finish, pour the lemon and olive oil marinade over it and season with freshly ground pepper.
It goes well with fried potatoes or just fresh white bread.
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