Ingredients

How to make it

  • Season the fish with salt and pepper and then dredge in flour.
  • Remove excess flour.
  • Heat the butter in a skillet and saute the fish until lightly browned on each side.
  • This should take about 10 minutes.
  • Transfer the cooked fish to a shallow serving dish and keep warm.
  • Heat the oil in a medium sized frying pan and add the onion and pepper strips.
  • Cook over low heat until the onions are soft and very lightly browned.
  • Stir in oregano and cook for a minute.
  • Pour in the vinegar and stir.
  • Pour this mixture over the fish and serve immediately.

Reviews & Comments 5

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  • magpieno6 7 years ago
    This sounds great to me, you were telling on the phone how good it was. As you kn ow I am a fish addict, so I am sure it will be just up my street Deb.
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  • borinda 7 years ago
    Debra - this sounds nice and light. I'd use some local variety of fish to ensure freshness and feel confident it would be lovely.
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  • darbar 7 years ago
    This sounds good. I was just reading about hake in a Spanish (Spain) cookbook. Hake is supposed to be getting more and more available in the US now, or at least that's what the book said. I think it's just North Atlantic Cod, but a certain species.
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  • debra47 7 years ago
    It is a fairly common fish here in England and I first had it when I lived in Spain.
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  • zena824 7 years ago
    Sounds interesting.......Ive never had this typeof fish... I dont think they have it here in the south..
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