Fishy Friday, and it's Escabeche for tomorrow's big Porthleven wedding.

 De-scale, fillet and skin the fish.......

 in this case haddock......

 skinning starts from the tail end.......

 with the knife held flat against the work top.......

 prepare the lime juice - not forgetting to get the halved limes in the juicer the right way round......

 at two limes per pound of fish......

 brushed into the fillets.......and left for 15 minutes to 'cook'.......

 back at the stove fry in olly oil the garlic, ground cumin and and a dozen black pepper corns......

 adding a bay leaf per half pound of fillets........

 the fillets are now lime juice 'cooked'........

 add sliced onion, one per two pounds of fillet.......

 and heat through for 4 minutes before adding white wine vinegar.......

 quickly brown one side of the fillets, both if bigger fillets.......

 add the olly oil to the sauce and pour over the fillets while still hot......

 once, cooled, keep the trays of marinade covered fillets in the fridge till needed, in this case the wedding reception in Porthleven tomorrow afternoon. There are dozens of variations on Escabeche recipes.