Flour and sauté the fish on both sides in hot oil over low heat. Place a paper towel to remove excess fat and arrange in a platter. Cover with slices of lemon. Prepare the marinade: in a sauté pan, beat the oil, add the onions, herbs and spices. When the onions are soft (not browned), add the vinegar and reduce slightly. Remove from heat, cool and pour the marinade over the fish fillets. Let stand in refrigerator for one day before serving. |
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