Instructions: Place the garlic and mint in a small saucepan with the wine vinegar and set over medium-low heat. As soon as the vinegar starts to boil, lower the heat to below a simmer and leave the aromatics to steep in the vinegar.

In about a tablespoon of the oil, toast the bread crumbs in a saucepan over medium-high heat until they are golden brown and crisp. Remove and set aside.

Dredge the fish lightly in the flour. Saute in half of the remaining olive oil over medium-high heat, setting aside the fish to drain as they finish cooking.

When all the fish have been fried, discard the oil and wipe out the pan. Add the remaining clean oil to the pan and set over very low heat to warm.

Layer the fish in a glass or ceramic dish, sprinkling each layer liberally with the toasted bread crumbs and distributing the garlic and mint from the vinegar infusion. The topmost layer of bread crumbs should completely cover the fish.

Now combine the warm vinegar and warm clean oil and pour over the bread crumbs. Cover the dish and set aside for two to three days refrigerated before serving.

This recipe yields 4 to 6 servings.

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