Rub fish with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge in flour. Set aside.
Sauté garlic in oil in a large skillet 5 minutes. Discard garlic, reserving oil in skillet. Add fillets, and cook over medium heat 7 minutes on each side or until fish flakes easily when tested with a fork; drain. Reserve oil in skillet. Transfer fish to a large shallow dish.
Combine reserved oil, vinegar, lemon juice, remaining salt, 1/4 teaspoon pepper, and red pepper in a small bowl. Mix well; pour over fish. Cover and refrigerate overnight.
Transfer fish to a serving platter; reserve sauce. Garnish fish with parsley. Serve chilled with sauce.