One-Pan Fish and Vegetable Escabeche | America's Test Kitchen

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