Marinated fish with orange peel

Simmer the vinegar over low heat for half an hour with the garlic clove, the orange zest cut into pieces, the sage leaves, and the peppercorns. Season with salt.

Allow the marinade to cool and pour it, with all the aromatics, over the fish to cover it.

Let the preparation marinate for one week before serving it with a fresh garden salad.

An interesting recipe from the Ferrara Po Delta area, primarily intended for eel but suitable for any fish, from whitebait to sardines or even larger specimens, from which only the flesh can be used after deboning. The salad is a contemporary addition, but the recipe structure is also mentioned by Anna Gosetti Della Salda, a renowned collector of regional recipes. The harmonious flavor of the dish even suggests purchasing a few extra fish to ensure leftovers.