1 kilogram (2 ¼ pounds) of medium-sized fish
oilseed for frying
1 or 2 lemons
4 tablespoons of olive oil
2 cloves of garlic
some sage leaves - granulated pepper - salt
3 cups of good vinegar
After covering the fish in flour and frying it in a plentiful amount of oilseed, drip-dry and salt it. Next, place the fish in a baking dish and cover it with thin lemon slices. Cut the onion into thin slices and combine with the chopped garlic. Let them slowly become smaller as they cook with the sage leaves in boiling olive oil. Add the pepper and vinegar when the mixture first boils, then pour the marinade over the fish. Cover and let sit for 24 hours before serving.