Fish Escabeche - cooking recipe

Ingredients

2 -3 lbs firm white fish fillets
1/2 cup all-purpose flour
olive oil
2 large onions, sliced
4 garlic cloves, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
1 bell pepper, cut up
2 bay leaves
1/2 teaspoon dried thyme
12 whole black peppercorns
1/2 teaspoon salt
1/2 cup white wine vinegar
1 -2 lemon, sliced
1/2 cup green olives, cut in half

Preparation

Season the fish with your favorite seasonings and dredge in flour to lightly coat.
In a large skillet, heat 2-3 tbsp of the oil over medium heat.
Fry the fish in batches 'til golden on both sides and almost, but not quite, cooked through. Remove and drain on paper towels.
In another skillet, heat 3 tbsp of oil over medium heat.
Add the onions, garlic, peppers, bay leaves, thyme, peppercorns, salt.
Cook, stirring occasionally until the onions are soft, 8 to 10 minutes.
Remove the onion mixture from the heat and add the vinegar. Stir to combine and let cool.
Lay the fish (in one layer if possible) in a glass or glazed ceramic dish. Cover with lemons slices and olives.
Pour the cooled mixture over the fish, cover tightly, and refrigerate at least 12 and up to 24 hours. Eat cold.