Fish Escabeche

• 4 4-5 oz fillets of oily fish such as mackerel or tuna steaks
• 4 tablespoons olive oil
• 1/2 onion, thinly sliced
• pinch of salt, extra if needed
• 1 bay leaf, torn
• 2 garlic cloves, thinly sliced
• 3 tablespoons white wine vinegar
• 2 tablespoons finely chopped flat-leaf parsley

1. Heat the oil in a frying pan set over medium heat. Gently cook the fish fillets or steaks for a couple of minutes on each side, until cooked through. Remove and set aside.
2. Pour the oil from cooking the fish into a small pan, add the onion, salt, and bay leaf and saute gently over a low-medium heat until the onion is translucent. After about 5 minutes, add the garlic and cook for a further 1-2 minutes. Next, add the vinegar and bring to the boil. Turn the heat down and simmer gently for a couple of minutes.
3. Remove from the heat and allow to cool a little before adding the parsley. Stir, then pour over the cooked fish. Leave to cool before serving at room temperature; alternatively, the escabeche will keep in the fridge for several days. Taste before serving and add more salt if necessary.

fish, olive oil, onion, salt, bay leaf, garlic, white wine vinegar, flatleaf parsley

Taken from food52.com/recipes/74163-fish-escabeche (may not work)