• Cut the fish fillets into eight pieces and arrange them in a single layer in a shallow dish. Drizzle with the lime or lemon juice. Cover and marinate for 15 minutes, turning the fillets once.
• Lift out the fillets with a fish slice, pat them dry with kitchen paper and season with salt. Heat 60 ml (4 tbsp) of the oil in a frying pan and saute the fish until lightly golden brown. Transfer to a platter and set aside.
• Combine the cloves, peppercorns, garlic, cumin, oregano, bay leaves, chilli and vinegar in a pan. Bring to the boil, then simmer for 3 — 4 minutes.
• Add the remaining oil, and bring to a simmer. Pour over the fish. Cool, cover and chill for 24 hours. To serve, lift out the fillets with a fish slice and arrange on a serving dish. Garnish with lettuce and olives.

Cook's Tip

• To make the dish special, add an elaborate garnish of radishes, capers and chilli strips.