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Escabeche comes from the Mediteranean where fish is flash fried then pickled. We have taken the fried part out for a much healthier dish. The sweet and sharp flavours of this dish, inspired by flavours from north Africa, is perfectly balanced and is so simple to prepare in less than 10 minutes.
check the sardine fillets for bones and lay skin side up in a deep serving bowl.
peel and slice the onion and carrot and fry in a hot pan with a little oil for a minute.
crush the garlic and add to the pan to cook for a minute.
add the rest of the ingredients apart from the parsley and bring to a boil.
pour the marinade on top and leave for at least an hour… overnight is better.
fish out a mackerel fillets and serve a couple per person, sprinkled with fresh parsley and some crusty bread.