For this unique marinade, use smaller fish like mackerel, bluefish, or horse mackerel. Boil the fish, remove the bones, leaving only the fillets, and place them in a dish. Finely chop garlic, olives, capers, salted anchovy fillets, and parsley.
In about 100-200 ml of hot olive oil, first add the anchovy fillets and cook until they dissolve. Then add the garlic; after a few seconds, add the olives, capers, and parsley. After about a minute, pour in diluted wine vinegar, enough to cover the fish fillets. Bring the mixture to a boil, then pour it over the fish.
This can be served warm with boiled potatoes or cold with bread. It keeps well in the fridge for 5-6 days. Enjoy!
