Pesce in carpione

Pesce in carpione is a classic Italian dish and it is a great way to cook, pickle and preserve fish with some lovely flavours. It’s great as a starter or a main and is traditionally served chilled.

• Start by seasoning the fish with salt and pepper and coat the skin side in flour.
• Get a pan with a touch of olive oil to a high heat and place the fish skin-side down into the pan.
• Cook it on the skin side until its 90% cooked through then turn it into a deep dish-skin side up.
• For the pickling liquor put the red wine vinegar, water and sugar into a pan. Once boiling put on a slow simmer.
• For the veggies, slice the red onion, shave the carrot with a peeler, chop the garlic and slice the celery.
• Take the pickling liquor off of the heat.
• Put all the veggies into the pickling liqueur with the capers and olives, leave them to sit in the hot liquid for five minutes.
• Lastly, pour the veggies and liquor all over the fish and then throw the herbs all over it.
• Leave to cool and serve. Delicious!