Ingredients for 4 servings:
4 tinche 200gr each
100gr oil
White flour
4 cloves garlic
One medium onion
Many sage leaves
Salt
1 glass good vinaigrette
1/2 glass water

Preparation:
Wash and dress well tinche , fry fishes previously floured for 10 minutes.

Cook using high heat to brown the surface, after a while reduce heat and cook the internal part.

When ready arrange tinche on a serving soup plate, sprinkle with abundant salt.

Pour remaining oil in a medium pan, and fry garlic, thin sliced onion, sage. Pour water, vinaigrette and salt.
Cook for 5 minutes more and pour this sauce over tinche.
Cover the serving plate and set aside for at least 12 hours.

This manner of marinade permit to keep fish for many days.
In the same way you can cook carps, trouts, eels.

Tinche: freshwater fish belonging to the family of cyprinids.