Pesci in Carpione

Ingredients

• 500g (1.1 lb) white fish fillets (sea bass or snapper) 500g (1.1 lb) white fish fillets (sea bass or snapper)
• 1 cup (240ml) white wine vinegar 1 cup (240ml) white wine vinegar
• 1 cup (240ml) water 1 cup (240ml) water
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, thinly sliced 1 carrot, thinly sliced
• 1 celery stalk, thinly sliced 1 celery stalk, thinly sliced
• 1 bay leaf 1 bay leaf
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black peppercorns 1/2 teaspoon black peppercorns
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• All-purpose flour, for coating the fish All-purpose flour, for coating the fish
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 7g (Sugar: 3g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, combine the white wine vinegar, water, onion, garlic, carrot, celery, bay leaf, sugar, salt, black peppercorns, and dried oregano. Bring the mixture to a boil and let it simmer for 10 minutes.
2. 2.
   Meanwhile, rinse the fish fillets and pat them dry with paper towels. Season the fish with salt and pepper.
3. 3.
   Heat vegetable oil in a frying pan over medium heat. Dredge the fish fillets in all-purpose flour, shaking off any excess, and carefully place them in the hot oil. Fry the fish until golden and crispy on both sides. Remove the fish from the pan and drain on paper towels.
4. 4.
   Once the marinade has simmered for 10 minutes, remove it from the heat and let it cool slightly. Strain the marinade to remove the solids.
5. 5.
   In a shallow dish, place the fried fish fillets and pour the strained marinade over them. Make sure the fish is fully submerged in the marinade. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
6. 6.
   Before serving, remove the fish from the marinade and let it come to room temperature. Drizzle the fish with extra virgin olive oil and garnish with fresh herbs, if desired. Serve the Pesci in Carpione as an appetizer or a light main course.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. This will enhance the flavor and texture of the dish.
• White wine vinegar — Opt for a good quality white wine vinegar to achieve the desired tanginess in the marinade.
• Extra virgin olive oil — Use a high-quality extra virgin olive oil for drizzling over the marinated fish before serving. It adds a rich and fruity flavor.

Tips & Tricks

• For a more intense flavor, marinate the fish for 24 hours.
• Serve the Pesci in Carpione with crusty bread to soak up the delicious marinade.
• Experiment with different herbs and spices in the marinade, such as thyme or crushed red pepper flakes, to customize the flavors to your liking.
• If you prefer a milder tanginess, you can reduce the amount of vinegar in the marinade.
• This dish can be made ahead of time and stored in the refrigerator for up to 2 days.

Serving advice

Serve the Pesci in Carpione as an appetizer or a light main course. Accompany it with a fresh green salad and crusty bread to create a satisfying meal.

Presentation advice

Arrange the marinated fish fillets on a platter, drizzle them with extra virgin olive oil, and garnish with fresh herbs such as parsley or basil. The vibrant colors of the fish and the garnish will make for an enticing presentation.