Summary

Ingredients

• g 1,000 fish fillet (s), (cod, perch, etc.), cleaned
• 0.5 ½ lemon (s), add the juice
• olive oil
• 1 teaspoon chili powder
• 1 teaspoon pepper, black, roughly ground
• 1 pinch (s) white pepper, ground
• 1 tablespoon salt
• 2 bay leaves, crushed
• 2 onion (s), cut into rings
• 3 carrot (s), in fine pencils, the size a match
• 3 bell pepper (s), green, pitted, cut into fine strips
• 125 ml white wine vinegar

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Instructions

1. Squeeze the lemon juice over the fish fillets and season with salt. Set aside.
2. Heat a few tablespoons of olive oil in a saucepan over medium-high heat. Add the onion rings, carrot matchsticks, and green bell pepper strips. Sauté for 5-8 minutes until just tender. Add the white wine vinegar, chili powder, black pepper, white pepper, and crushed bay leaves. Remove from heat.
3. Heat olive oil in a pan over medium-high heat. Fry the fish fillets until golden brown and crispy. Transfer to a flat, wide dish and pour the hot vegetable mixture over the fish.
4. Serve hot with boiled potatoes immediately, or cool to room temperature, refrigerate covered for up to 1 day, then reheat gently over medium heat before serving.