Escabeche de Pescado (Pickled Fish with Onions)
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Ingredients
- 600 g cod loin
- 2 red onion, finely sliced
- 1 red pepper, sliced
- 4 tbsp red wine vinegar
- 2 garlic cloves
- 50 g plain flour
- 2 large eggs
- 40 g pitted black olives
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 367 kcal
- Protein
- 34 g
- Carbohydrate
- 18.6 g
- of which sugars
- 6.6 g
- Fat
- 16.5 g
- of which saturates
- 3 g
- Fibre
- 2.9 g
- Salt
- 0.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 8 minutes, then cool, peel and quarter.
- 2
Dust the cod in the plain flour. Heat half the olive oil in a frying pan and fry the fish for 3-4 minutes each side, until golden and it flakes easily. Lift onto a serving plate.
- 3
Heat the remaining oil in the pan and cook the red onion, red pepper and garlic for 8 minutes, until soft.
- 4
Stir in the red wine vinegar and simmer for 2 minutes.
- 5
Pour the warm onion mixture over the fish and scatter with the black olives and quartered eggs.
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