Instructions
Lay fish flat down in a bowl as evenly as possible.
Into a second bowl add lemon juice, white wine vinegar, salt and sugar.
Slice onion into rings – not too thick.
Add onion to marinade and leave for a few minutes.
Sprinkle fish with cayenne pepper then lay onions over fish.
Slice tomatoes.
Dip them in marinade and place them on top, pour liquid over fish then cover.
Refrigerate for 24 hours.
Remove from fridge at least an hour beore serving to allow flavours to come out.
To serve, place two fillets with some onion and tomato on a plate, and finish with chopped parsley, oil, salt and pepper.
Great served with some crusty bread.