SECOND COURSE - Marinated white fish fillets

Recipe for 4 people

Ingredients
4 white fish fillets
100 g onion
50 g white celery
100 g carrot
100 g courgettes
300 cl white vinegar
300 cl white wine
150 g sunflower seed oil
50 g white flour
2 cloves garlic
1 TBSP parsley
Salt and pepper, to taste

Preparation
Wash all the vegetables and cut them into matchstick sized pieces. Put a little oil in a pot and add the onions, the other vegetables and the vinegar and wine. Bring to a boil and let cook for 4/5 minutes. In the meantime, clean the white fish fillets, dredge them in flour and fry them in a pan with the remaining oil. Remove them from the pan, dry and put them in a casserole dish that is big enough to hold them. Pour the boiling marinade over them, along with the vegetables. Let marinate for about 2 hours. Serve the warm fillets with their vegetable sides, 2 TBSPs of sauce and a drop of olive oil. The “carpione” marinade is very good when still warm, but it can also be served chilled, from the refrigerator.