Escabeche

Serves 4, as a starter

8 small or 4 large fillets of firm white or oily fish (sea bass is nice, but really fresh mackerel is even better), about 500g/1lb 2oz in total
Seasoned flour
3 tablespoons groundnut oil
1 red pepper, cut in thin rings
1 green pepper, cut in thin rings
1 small red onion, sliced into rings
2 cloves garlic, thinly sliced
1 carrot, sliced in thin rounds
2 tablespoons white wine vinegar
2 teaspoons salt
1 tablespoon sugar
Zest and juice of a lime
2 bay leaves
12 black peppercorns
Good dash of Tabasco

8 small or 4 large fillets of firm white or oily fish (sea bass is nice, but really fresh mackerel is even better), about 500g/1lb 2oz in total
Seasoned flour
3 tablespoons groundnut oil
1 red pepper, cut in thin rings
1 green pepper, cut in thin rings
1 small red onion, sliced into rings
2 cloves garlic, thinly sliced
1 carrot, sliced in thin rounds
2 tablespoons white wine vinegar
2 teaspoons salt
1 tablespoon sugar
Zest and juice of a lime
2 bay leaves
12 black peppercorns
Good dash of Tabasco

Heat oil in a wide frying pan, dust fillets with flour and fry until golden. Take them out of pan. Leave to drain on kitchen roll.

Cook vegetables gently in oil until soft. Add remaining ingredients and simmer gently for a minute. Remove from heat.

In a non-reactive bowl, layer fillets with marinade. Refrigerate covered for two days. Serve cold, with warm tortillas, on salad of sliced avocado with lemon juice.