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Escabeche
Escabeche
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Succulent fish dish elevated with herbs, olives, and wine.
Ingredients:
  • 1 orange
  • 400g trussed cherry tomatoes
  • 160g olive
  • 1 red onion, thinly sliced into rings
  • 2 garlic cloves, thinly sliced
  • 1 tsp cumin seeds
  • 125ml white wine
  • 36.40 gm extra virgin olive oil
  • 8 (about 600g) white fish fillets (such as bream)
  • 62.50 ml thyme sprigs
  • Steamed potatoes, to serve
Instructions:
  • Preheat the oven to 200°C. Zest the orange using a zester, making sure to remove just the outer colored part. Alternatively, you can use a vegetable peeler to remove the rind, then carefully trim away the white pith using a small knife before cutting the rind into thin strips. Juice the orange.
  • Spread the tomatoes, olives, onion, garlic, and cumin in a roasting tray. Mix orange juice, wine, and oil in a jug. Lay the fish fillets on top of the tomato mixture. Drizzle the orange mixture over the fish. Season with salt, pepper, orange zest, and thyme. Bake for 20 minutes until the fish is cooked and the tomatoes are tender.
  • Plate the fish and tomato mixture elegantly. Serve promptly with steamed potatoes on the side, if preferred.

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