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Make this using Sarson’s Mediterranean Vinegar Blend.
Ingredients
- 4 sea bass fillets, pin-boned
- 1 red pepper
- 1 red onion
- 1 small fennel bulb, fronds removed and reserved
- 1 small carrot, peeled
- 1 garlic clove, sliced
- 1 sprig of thyme
- 1 bay leaf
- ½ tsp black peppercorns
- 350ml of Sarson’s “Pickle in 15 Minutes” Mediterranean vinegar blend
- 2 tbsp of olive oil
- Sea salt
- Cracked black pepper
- Crusty bread, to serve
Method
- Deseed and slice the pepper into ½cm strips. Slice the onion and fennel to the same width and finely slice the carrot into 1mm rounds.
- Heat 1 tbsp of olive oil in a pan and gently sauté the pepper, onion, fennel, carrot, garlic, thyme, bay and peppercorns until soft but not coloured. Remove from the pan and spread the mixture out in a deep serving dish, large enough to hold the four sea bass fillets.
- Add the remaining olive oil to a large, non-stick frying pan over a medium heat. Salt the skin of the sea bass fillets and place them skin-side down in the pan. Cook for 1–2 minutes until the skin is crisp and golden. Once 80% cooked through, flip over the fillets and remove the pan from the heat.
- Pour the Mediterranean vinegar blend into the serving dish and place the sea bass fillets on the escabeche, skin-side up. The fillets should be partially submerged in the vinegar but the skin should not be – this will keep it crisp.
- Leave to pickle for 15 minutes. Remove the bay leaf and thyme sprig and serve warm with crusty bread.
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