Baked Mediterranean Cod Escabeche

About

This Keto Mediterranean cod escabeche is our low carb take on this classic fish dish. Tender cod fillets are oven-baked with juicy bell peppers, onion, garlic, and generous amounts of olive oil. Once cooked, the cod is drizzled with a tangy acidic dressing and served hot. Perfect with a side of cauliflower rice, toasted Keto bread, or a hearty low carb Mediterranean salad.

What Is Escabeche?

Escabeche is a traditional Spanish dish consisting of fish that is typically part-cooked by either briefly frying or poaching, before being added to an acidic marinade to finish the cooking process. For our Keto version of this dish, we have baked the fish first before drizzling with the vinaigrette dressing. Our simplified version of this classic Mediterranean dish gives you all the flavor but with minimal prep time.

Can I Use a Different Fish?

We have chosen cod fillets for our Keto escabeche. However, the dish would be just as delicious with different fish fillets. We recommend trying with salmon or mackerel if you prefer to use an alternative. Please be sure to adjust both your cooking times and macros as needed to account for any different ingredients used in the recipe.

Ingredients

3 ½ tablespoon olive oil
2 1 filet cod
1 clove garlic
1 teaspoon lemon juice
½ small red bell peppers, raw
½ small yellow bell peppers, raw
½ tablespoon apple cider vinegar
¼ medium – 2 1/2" diameter red onion
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Preheat the oven to 375 degrees Fahrenheit and line a shallow oven tray with baking paper. Thinly slice the bell peppers, onion, and garlic. Add the cod fillets to the prepared baking tray. Scatter over the chopped vegetables. Season with salt and pepper and drizzle over two tablespoons of olive oil. Bake for 12-15 minutes or until the vegetables are fork-tender and the cod is cooked through.
While the cod is cooking, you can prepare the dressing. Add the remaining olive oil to a small bowl along with the apple cider vinegar and lemon juice. Stir well to combine.
Once the cod is cooked, divide between two serving plates. Drizzle the vinegar dressing over the cod and vegetables. Serve hot with your preferred Keto sides.