Easter Fish Escabeche

1.Season the fish fillets with salt and pepper, then dredge them in flour, shaking off any excess.

2.In a large skillet, heat olive oil over medium heat. Add the fish fillets and cook until golden brown on both sides. Remove the fish from the skillet and set aside.

3.In the same skillet, add the sliced onion, red bell pepper, and yellow bell pepper. Sauté until the vegetables are tender, about 5 minutes.

4.Add the minced garlic and cook for another minute until fragrant.

5.Pour in the white vinegar and water. Add the bay leaves, peppercorns, oregano, paprika, sugar, salt, and pepper. Bring the mixture to a simmer.

6.Return the cooked fish fillets to the skillet. Cover and let the fish marinate in the sauce for about 10 minutes.

7.Sprinkle chopped fresh cilantro over the fish before serving. Enjoy your Easter Fish Escabeche!