Sicilian-Style Lightly Pickled Fish

Ingedients

1kg Trevally fish fillets (skin on )( or other sustainable fish)
6 garlic cloves (thinly sliced)
4 banana shallots (thinly sliced)
6 bay leaves
¾ cup white wine vinegar
¾ cup extra virgin olive oil
1 cup flour to coat the fish (add 1tsp salt and 1/2tsp white pepper)
¼ cup of roasted sliced almonds
3 tbs soaked currants
2 Tbs chopped flat leaf parsley

Method

Coat the fish fillets lightly in the seasoned flour.

Fry the fish in hot extra virgin olive oil until all the sides are golden. Remove the fish and set aside.

Using the same oil, add the sliced shallots and cook until they become golden.

Add the sliced garlic and cook 1 minute longer.

Add the vinegar and cook for a few minutes.

Place the fish in a bowl deep enough to hold the fish and vinegar marinade.

Intersperse the fish fillets with  the fresh bay leaves.

Pour the marinade over the fish. Cover with cling film  and let the fish rest for several hours.

Sprinkle with the sliced almonds, currants and chopped parsley.

Serve with salad leaves and fresh bread.