Dinner

Peixe à Escabeche—Whole Pan-Seared Branzino with Pickled Vegetable Gastrique

Name: Peixe à Escabeche—Whole Pan-Seared Branzino with Pickled Vegetable Gastrique
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 whole branzino (350g each), gutted and scaled (ask your fishmonger); 3 tbsp olive oil (divided); sea salt and black pepper; 1 medium onion, thinly sliced; 1 red bell pepper, cut into thin strips; 1 carrot, cut into thin matchsticks; 3 cloves garlic, thinly sliced; 80ml white wine; 60ml white wine vinegar; 1 tbsp honey; 2 tbsp water; 1 bay leaf; 4–5 fresh thyme sprigs; 1 tsp coriander seeds (lightly crushed); crushed red pepper flakes; fresh flat-leaf parsley (for garnish); lemon wedges (for serving)

A showstopping whole fish, pan-seared until the skin crackles and the flesh turns opaque, crowned with a warm escabeche—a Portuguese-Brazilian condiment of vinegar, white wine, and caramelized onions, bell peppers, and carrots that strike a perfect balance between sweet, sour, and savory. Served with crusty bread to soak up every drop of the golden liquid.

661calper serving 64gprotein 25gcarbs 30gfat 12min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this