Escovitch-Style Cod

Pan-fried cod topped with a hot vinegar pepper pickle. Makes 2 servings.

30 min · Serves 2 · Pescatarian · ≈222 kcal per serving · ≈26 g protein

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Ingredients

• 280g raw cod fillet flesh
• 120g onion
• 150g green pepper
• 80g carrots
• 20g rice vinegar
• 15g vegetable oil
• 2g thyme
• 4g fresh red chilli
• 3g salt

Method

1. Fry cod in oil 3 minutes per side until golden; keep warm.
2. Quickly pickle sliced onion, pepper and carrot with vinegar, thyme, chilli and salt 5 minutes.
3. Spoon warm pickle over fish to serve.

Contains: fish.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.