Pesce in Carpione

Ingredients

White fish fillets

1 pound (such as cod or sole)

Salt

to taste

Black pepper

to taste

All-purpose flour

1/2 cup (for dusting)

Extra virgin olive oil

1/2 cup (for frying)

White onion

1, thinly sliced

White wine vinegar

1 cup

Bay leaves

2

Fresh parsley

1/4 cup, chopped (divided)

Instructions

1. Begin by seasoning the white fish fillets generously with salt and black pepper. Dust both sides of the fillets with all-purpose flour, shaking off any excess.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Once the oil is hot, carefully add the fish fillets, frying them until they are golden brown and crispy on both sides, approximately 3-4 minutes per side. Once done, remove the fish from the pan and set them aside on a plate lined with paper towels to absorb excess oil.
3. In the same skillet, add the sliced onion and sauté until soft and translucent, about 5 minutes.
4. Pour in the white wine vinegar, add the bay leaves, and stir in half of the chopped parsley. Bring the mixture to a boil, allowing the flavors to meld.
5. Place the fried fish fillets in a deep dish or a large glass container. Pour the hot vinegar mixture over the fish, ensuring all pieces are thoroughly coated and submerged. Cover the dish tightly.
6. Allow the fish to cool to room temperature, then refrigerate for at least 2 hours, or ideally overnight, to fully absorb the flavors.
7. Before serving, sprinkle the fish with the remaining chopped parsley for a fresh touch. Serve cold as a delightful appetizer.