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