Fish Escabeche

1. 1

   Heat the oil in a frying pan set over medium heat. Gently cook the fish fillets or steaks for a couple of minutes on each side, until cooked through. Remove and set aside.

2. 2

   Pour the oil from cooking the fish into a small pan, add the onion, salt, and bay leaf and saute gently over a low-medium heat until the onion is translucent. After about 5 minutes, add the garlic and cook for a further 1-2 minutes. Next, add the vinegar and bring to the boil. Turn the heat down and simmer gently for a couple of minutes.

3. 3

   Remove from the heat and allow to cool a little before adding the parsley. Stir, then pour over the cooked fish. Leave to cool before serving at room temperature; alternatively, the escabeche will keep in the fridge for several days. Taste before serving and add more salt if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.