Sauté the onions and green
pepper in the oil until soft. Add all the
spices and fry for 1 minute, then add the
vinegar and bring to the boil. Leave the
marinade to cool before pouring it over
the fried fish. Marinate for about 24 hours.
Mix all the ingredients for the relish
and leave in the fridge for 24 hours to allow the flavours to mix.
Arrange the fish on a bed of lettuce and
spoon the relish on top. Serve with freshly
baked bread and butter.
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