1Heated 4 tablespoons of the oil in a large, heavy skillet and add the onion and pepper.
2Do this until the onions and peppers are soft.
3Remove with a perforated spoon and set aside.
4In the remaining oil in the pan, fry the white fish fillets until lightly brown on both sides, turning once.
5Remove the fillets out and arrange them in a large bowl.
6Place the onions and peppers on top of the fish.
7Put the water in a saucepan with the bay leaf, Ginger, peppercorns and foil.
9Add the remaining olive oil and vinegar and simmer for 2 minute standing.
10Strain the liquid and discard the bay leaf and spices road.
11Pour the strained liquid over the fish fillets, onions and peppers.
12This dish can be served hot, or it can be cooled and stored refrigerated for cold serving.
13Garnish with black olives and red peppers.