Quick-pickled sea bass escabeche
by Pollyanna Coupland
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Ingredients
Fruit & Vegetables
1 red pepper
1 red onion
1 small carrot, peeled
1 garlic clove, sliced
Spices & Dried Herbs
1 fennel
1 bay leaf
Oils & Vinegars
2 tbsp of olive oil
350ml of Mediterranean-seasoned pickling vinegar
Salad & Fresh Herbs
1 sprig of thyme
Store Cupboard
1/2 tsp black peppercorns
flaky sea salt
cracked black pepper
Fish & Shellfish
4 sea bass fillets, pin-boned