Photo by Sohel Rana Ripon on Pexels
Spanish Baked White Fish with Escabeche (Pickled Vegetable Sauce)
Cod or haddock baked under an escabeche of sautéed onion, pepper, carrot, garlic, wine vinegar, bay and thyme, with olives.
- 320 g white fish fillets (cod or haddock)
- 1 medium red onion
- 1 medium red pepper
- 1 medium carrot
- 3 cloves garlic cloves
- 4 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 leaf bay leaf
- 2 sprigs thyme sprigs
- 30 g pitted green olives
- 1 pinch salt and black pepper
- 250 g new potatoes
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Boil new potatoes in salted water for 12-15 minutes until tender. Drain and set aside.
- Step 2
While potatoes cook, prepare escabeche: slice red onion, red pepper, and carrot into thin strips. Mince garlic.
- Step 3
Heat 2 tbsp olive oil in a frying pan over medium heat. Add vegetables and garlic, cooking for 5-6 minutes until softened but still with some texture.
- Step 4
Add red wine vinegar, bay leaf, thyme, and green olives to the pan. Simmer for 2 minutes. Remove from heat and let cool slightly.
- Step 5
Place fish fillets in a baking dish, season with salt and pepper, and drizzle with remaining 1 tbsp olive oil.
- Step 6
Pour the warm escabeche mixture (vegetables and liquid) over the fish.
- Step 7
Bake for 12-15 minutes until fish is cooked through and flakes easily.
- Step 8
Serve fish with escabeche and boiled new potatoes on the side.
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