Clean the fish, salt them and fry them in Horio organic extra virgin olive oil, which is already on heat.
Put them in a platter layered with paper towel in order for the excess oil to be soaked up.
In a pan, put the Horio organic extra virgin olive oil you used earlier, the vinegar, the garlic previously melt in a mortar, oregano, rosemary, salt and pepper and cook them while constantly stirring.
Add another cup of vinegar and keep on cooking until the fluids evaporate.
Add the fish into the sauce and sauté it from both sides.
Add another cup of vinegar and keep on cooking until the sauce absorbs all the vinegar.
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