Name: One-Pan Fish and Vegetable Escabeche
Total time: 1 h 15 min
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

One-Pan Fish and Vegetable Escabeche

By Bryan Roof & Nicole Konstantinakos

Published on December 21, 2022

Time

45 minutes, plus 30 minutes cooling

Yield

Serves 4 to 6

Ingredients

2¼ pounds skinless cod, haddock, pollock, or hake fillets, about ¾ inch thick, cut into 3-inch pieces2 teaspoons table salt, divided1¾ teaspoons pepper, divided⅓ cup (1⅔ ounces/47 grams) all-purpose flour 1 cup extra-virgin olive oil 8 garlic cloves, smashed and peeled1 onion, halved and sliced thin1 small red bell pepper, stemmed, seeded, and cut into thin strips8 ounces (227 grams) zucchini, halved lengthwise, then sliced thin crosswise1 carrot, cut into 2-inch matchsticks3 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 stems2 scallions, sliced thin

Before You Begin

Use a robust, high-quality olive oil in this recipe. Use your favorite vinegar-based hot sauce; we like Portuguese pepper paste or Cholula.

Instructions

Sprinkle cod with ¾ teaspoon salt and ¾ teaspoon pepper. Place flour in shallow dish. Dredge cod lightly in flour and shake off excess. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add half of cod and cook until lightly browned and just cooked through, 2 to 3 minutes per side. Transfer cod to 13 by 9-inch baking dish. Repeat with remaining cod and nestle it snugly into dish.

Reduce heat to medium. Add garlic to oil remaining in skillet and cook until just softened, about 1 minute. Add onion, bell pepper, zucchini, carrot, capers, thyme, oregano, bay leaves, and ½ teaspoon salt and cook, tossing occasionally, until vegetables are softened, 3 to 5 minutes.

Stir in vinegar, hot sauce, remaining ¾ teaspoon salt, and remaining 1 teaspoon pepper and bring to simmer. Season with salt and pepper to taste (mixture should be a little salty). Off heat, stir in cilantro and scallions. Pour hot vegetable mixture over cod and let sit for 30 minutes. Discard bay leaves. Serve at room temperature or chilled. (Cod and vegetables in sauce can be refrigerated for up to 2 days.)