One-Pan Fish and Vegetable Escabeche
One-Pan Fish and Vegetable Escabeche recipe offers a refreshing mix of tender fish and crisp vegetables, marinated for a vibrant, flavorful dish.
Keywords
- Main Courses
- Fish & Seafood
- Vegetables
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Cooking tools:
- Nonstick skillet
- Baking dish
- Dish
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Stove
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/47 grams) 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 (227 grams) 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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