SAVORO FISH (sour fish )

This recipe comes from the Greek island of Ithaca and is the taste of the sea . Originally made with whitbait or mullet . I have used whiting fillets for this recipe as a main meal and it was very well received . Lightly flour the fish fillets , then fry the fillets in 1 cup of oil . Remove the fillets and place in an ovenproof dish that has been lightly greased . Add a 1/2 cup of water in a small pan add 4 tbs of minced garlic , 3 spring onions chopped and 3 sprigs of fresh rosemary or 1 tbs of dried rosemary leaves and allow to boil until the onion is soft . Now add 2 bay leaves , 1 and 1/2 cups of raisins ,1 and 1/2 cups of red wine vinegar . Pour the sauce over the fish fillets until it is completely covered . Continue to heat through . I served this with freekah Alternatively, this dish can e stored in a covered dish for 2 weeks in the refrigerator as the vinegar marinade acts as a preservative