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Author Notes: TK —Food52
- 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
- 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.