Fish Escabeche

Name: Fish Escabeche
Ingredients: 4 4-5 oz fillets of oily fish such as mackerel or tuna steaks; 4 tablespoons olive oil; 1/2 onion, thinly sliced; pinch of salt, extra if needed; 1 bay leaf, torn; 2 garlic cloves, thinly sliced; 3 tablespoons white wine vinegar; 2 tablespoons finely chopped flat-leaf parsley

8 ingredients

3 steps

Ingredients

4 4-5 oz fillets of oily fish such as mackerel or tuna steaks
4 tablespoons olive oil
1/2 onion, thinly sliced
pinch of salt, extra if needed
1 bay leaf, torn
2 garlic cloves, thinly sliced
3 tablespoons white wine vinegar
2 tablespoons finely chopped flat-leaf parsley

Directions

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

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

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.