Here’s a recipe for fish escabeche:


Recipe by caion


Prep time


Cooking time



Escabeche is a delicious Spanish dish that typically features marinated fish or meat that is fried and then served with a tangy, vinegar-based sauce.


  • 2 pounds firm white fish fillets (such as red snapper or cod)

  • 1 cup all-purpose flour

  • Salt and pepper, to taste

  • Olive oil, for frying

  • 1 large onion, thinly sliced

  • 1 red bell pepper, thinly sliced

  • 1 green bell pepper, thinly sliced

  • 4 cloves garlic, minced

  • 1 cup white vinegar

  • 1 cup water

  • 1 bay leaf

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground paprika

  • 1/4 teaspoon red pepper flakes (optional)

  • Salt and pepper, to taste

  • Fresh parsley, for garnish


  • Season the fish fillets with salt and pepper, then dredge them in flour, shaking off any excess.
  • Heat a generous amount of olive oil in a large skillet over medium-high heat. Fry the fish fillets on both sides until golden brown and cooked through. Remove the fish from the skillet and set aside.
  • In the same skillet, add a little more olive oil if needed, and sauté the onion, red bell pepper, green bell pepper, and garlic until they are softened and fragrant.
  • In a separate bowl, combine the white vinegar, water, bay leaf, dried oregano, ground paprika, red pepper flakes (if using), salt, and pepper. Stir well to combine.
  • Pour the vinegar mixture into the skillet with the sautéed vegetables. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld.
  • Carefully arrange the fried fish fillets in a single layer in a shallow dish. Pour the vinegar and vegetable mixture over the fish, making sure they are fully submerged. Allow the escabeche to cool to room temperature.
  • Once cooled, cover the dish and refrigerate it for at least 4 hours or overnight to allow the fish to marinate and absorb the flavors.
  • Serve the escabeche chilled or at room temperature, garnished with fresh parsley. You can enjoy it as an appetizer, a main course, or as part of a tapas spread.

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