Lemon & orange escabeche

fish

Lois’ escabeche is a lovely way to make pan-fried fish just a little bit more interesting. An acidic dressing of lemon and orange juice is combined with white wine, chillies and spring onion. It’s perfect served with some lightly steamed broccoli or new season aspargagus (!!) and steamed or roasted kumara.

Lemon & orange escabeche (Lois Daish, Good Food, 24)

1 orange

1 lemon

1 small chilli

1 small red onion or 3 spring onions

1-2 tablespoons white wine vinegar

1/4 cup white wine

1/4 cup water

sea salt & freshly ground black pepper

500g terakihi or gurnard fillets

flour for dusting the fish

oil for frying

Remove the zest from the orange and lemon, cut in half and squeeze out the juice and put together in a bowl. Finely chop the chilli (remove the seeds if you prefer) and onion and add these to the zest and juice, along with the white wine vinegar, wine and water.

Dust the fish fillets in flour seasoned with salt and pepper. Heat the oil in a large frying pan and fry the fillets for a couple of minutes on one side before turning over. Cook for a further minute and then pour over the marinade. Continue to fry for a further couple of minutes until the marinade is bubbling and has reduced slightly. Remove from the heat and serve. Remember that the fish will continue to cook once the pan has been removed from the heat – don’t overcook it.