Bonito Fresco con Aceitunas/Marinated Bonito with Olives

Вчера сделала с камбалой. Вкусно. Соус очень вкусный.

Serves 4 as a starter or 2 as a main dish.

1 whole bonito, about 2 pounds
½ teaspoon salt
Freshly ground black pepper
2 tablespoons olive oil
½ cup white wine
2 tablespoons white wine vinegar
2 cloves garlic, slivered
1 bay leaf
1 tablespoon chopped parsley
Sprigs of thyme
Fennel flowers (optional)
½ cup water
1 cup pitted Manzanilla olives, sliced
Flour, for dredging
Olive oil, for frying

Cut off and discard head and guts. Cut the flesh into four fillets, leaving the skin on. (Besides the center spine, the bonito has a row of bones running down the middle of each half.)

Place the fillets in a single layer in a non-reactive bowl (glass or earthenware). Sprinkle with salt and pepper. Add the oil, wine, vinegar, garlic, bay leaf, parsley, thyme and fennel, if using. Cover and refrigerate for 1 to 2 hours.

Remove the fillets from the marinade. Place the marinade in a small saucepan with the water. Bring to a boil, then simmer until reduced by half, about 10 minutes. Strain the liquid and discard the garlic and herbs. Return the liquid to the pan and add the olives. Simmer gently.

Dredge the bonito fillets in flour and fry in hot oil until golden on both sides. Serve hot or cold with the olive sauce.

Источник: http://mykitcheninspain.blogspot.com.es/2013/10/somethings-fishy.html?m=1