Escovitch fish

Instructions

1. Season the fillets with salt and pepper, then coat them in flour.
2. Fry the fillets in hot oil at 170 °C for 4 to 5 minutes until golden. Drain them.
3. Thinly slice the onions, carrots and bell pepper.
4. In a saucepan, heat the vinegar with the sugar, garlic, whole pepper and thyme.
5. Add the vegetables and cook for 5 minutes, until tender but still crisp.
6. Arrange the fried fish in a deep dish and cover it with the hot vegetable marinade.
7. Let it marinate for at least 2 hours before serving.