Mince the lemon zest with the peppers, using the mezzaluna or the food processor.
Put the minced zest on a plane surface, and sprinkle with black pepper.
Skin and debone some fish fillets and put them in a bowl. Cover with white vinegar and let marinate for no more than three hours.
Remove from vinegar and drain in colander all night.
Put on a serving plate and season with olive oil and fresh Lemon Pepper.
Serve as an appetizer, on toasted bread.
Marinated Fish with Lemon Pepper
15g lemon zest
1 yellow hot pepper
1 tsp grinded black pepper
500g fish fillets
white vinegar
olive oil