One-Pan Fish and Vegetable Escabeche

Name: One-Pan Fish and Vegetable Escabeche
Yield: Serves 4 to 6
Ingredients: 2¼ pounds, skinless cod, haddock, pollock, or hake fillets, about ¾ inch thick, cut into 3-inch pieces; 2 teaspoons, table salt, divided; 1¾ teaspoons, pepper, divided; ⅓ cup (1⅔ ounces), all-purpose flour; 1 cup, extra-virgin olive oil; 8 , garlic cloves, smashed and peeled; 1 , onion, halved and sliced thin; 1 , small red bell pepper, stemmed, seeded, and cut into thin strips; 8 ounces, zucchini, halved lengthwise, then sliced thin crosswise; 1 , carrot, cut into 2-inch matchsticks; 3 tablespoons, capers; 1 tablespoon, fresh thyme leaves; 1½ teaspoons, dried oregano; 2 , bay leaves; ¾ cup, cider vinegar; 2 tablespoons, hot sauce; ¼ cup coarsely chopped, cilantro leaves and stems; 2 , scallions, sliced thin

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Appears in Cook's Country February/March 2023

Main Courses

Vegetables

Fish & Seafood

Vegetables marinated in oil and vinegar transform pieces of white fish into something special.

SERVES4 to 6

TIME45 minutes, plus 30 minutes cooling

WHY THIS RECIPE WORKS

Foods that are prepared “en escabeche” or “escabechado” (in Castilian Spanish) are typically meats, fish, and/or vegetables that are lightly cooked and then marinated in vinegar and oil. This style of cooking and preserving is believed to h...

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