Scabeccio Di Pesce

Ingredients

White fish fillets

1 pound, such as cod or sole

All-purpose flour

1/2 cup, for dusting

Olive oil

1/4 cup

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped (for garnish)

Garlic

3 cloves, minced

White wine

1/2 cup

White wine vinegar

1/4 cup

Instructions

1. Rinse the white fish fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper, then dust lightly with flour, shaking off any excess.
2. In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the fish fillets to the pan, cooking them for about 4-5 minutes on each side or until golden brown and cooked through. Remove the fish from the skillet and set aside on a plate.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant, being careful not to burn it.
4. Pour in the white wine and white wine vinegar, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a boil, then reduce the heat and let it simmer for 2-3 minutes to allow the flavors to meld.
5. Return the cooked fish to the skillet, spooning the sauce over the fillets. Cook for an additional 2-3 minutes, ensuring the fish is heated through and well-coated with the sauce.
6. Remove the skillet from the heat and let the dish cool to room temperature. Transfer the fish and sauce to a serving dish, cover with plastic wrap, and refrigerate for at least 2 hours, or overnight for the best flavor.
7. Before serving, sprinkle with freshly chopped parsley for a burst of color and freshness.