PICKLED FISH

Clean and wash the fish fillets well. Season with salt and pepper to taste.

Cut the onion into slices, the carrot into thin slices and the pepper into strips (if you are using it).

In a large frying pan, heat a little olive oil and sauté the vegetables until tender but not browned.

Add vinegar to the sauce, calculating approximately one part vinegar to three parts oil (you can adjust the proportion according to your acidity preference).

Add bay leaves and a few grains of pepper to the pickle. If you want a sweeter touch, add a little sugar to taste.

Place the fish fillets in the pan, making sure they are covered by the marinade. Cook over low heat for about 10-15 minutes, turning the fillets halfway through cooking so that they are well coated with the liquid.

Once the fish is cooked and has absorbed the flavors of the pickle, remove from the heat and let cool to room temperature.

Transfer the fish and pickle to an airtight container and let it sit in the refrigerator for at least a few hours or preferably overnight, so the flavors can blend and intensify.

Serve the cold pickled fish as an appetizer, accompanied by fresh bread or as part of a light and delicious meal.