First, clean the fish and remove the bones, leaving them as fillets. Squeeze a lemon over the fillets and coat them well. Season with salt and pepper, and let them marinate while you slice the onions into thin strips. Prepare a mixture with fresh parsley, garlic, pebrella, and a pinch of salt. Chop everything finely and set aside.

Pour enough extra virgin olive oil into a skillet to cover the bottom. When hot, dredge the fish fillets in flour and fry them. Once golden, transfer to a plate lined with paper towels to absorb excess oil. Remove about half the oil from the pan, then add the onions, peppercorns, bay leaves, and a bit of salt to taste. Cover and lower the heat, letting the onions cook slowly until soft.

When the onions are soft and slightly golden, add the parsley, garlic, and pebrella mixture, stirring so the onions absorb the flavors. Next, add the fried fish fillets, but don't stir—just gently shake the pan so the fish doesn't break apart.

Pour the white wine over the top and let the alcohol evaporate. Then add the vinegar and let it cook for a bit, just like with the wine, before adding the water. Don't stir; just gently shake the pan so nothing sticks and the ingredients combine well.

Let it cook for about 15 minutes, until only a little oil remains as a sauce. Enjoy!