method
1. Slice mushrooms. Peel and finely chop onions. Peel and crush garlic. Wash tomatoes and cut into 1/2 inch thick slices.
2. Heat 2 tbsp of the oil in a saucepan. Add onions, mushrooms and garlic and fry for 10 minutes, stirring frequently. Season. Stir in the vinegar and boil rapidly till it evaporates.
3. Coat fillets with seasoned flour. Heat the remaining oil in a large skillet, add the fillets and fry for 5 minutes on each side. Drain, arrange on a warmed serving dish and keep hot.
4. Add tomato slices to skillet and fry for 2 minutes. Spoon mushroom mixture over fillets. Season tomatoes and arrange on top. Serve immediately with minted peas.
