8

fish fillets (150 grams - 15-20mm thick)

or 8 whole herring

4

tablespoons olive oil

3

cloves garlic cut into slivers

1

cup malt vinegar

1/2

cup mixed herbs

salt & pepper to taste

plain flour (optional)

Method:

Insert slivers of garlic into fish. Dredge in flour (optional). Heat oil until smoking.

Fry fish for three minutes on each side (fillets) or 2 minutes each side (herring).
Remove from pan and sprinkle with mixed herbs. Wait until oil is smoking.

Add vinegar,salt and pepper and remaining mixed herbs. Cook for 2 minutes, stirring.

Pour sauce over fish and serve with a side salad.

Serves 4 (fish lovers).

Note: Be careful when pouring vinegar into hot oil as this may ignite. Pan can be removed from stove before adding vinegar.