4 4-5 oz fillets of oily fish such as mackerel or tuna steaks
4 tablespoons olive oil
½ 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
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.
Pour the oil from cooking the fish into a small pan, add the onion, salt, and bay leaf and sauté 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.
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.
Serves 4 - 6
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