Sea Bream Escabeche

Ingredients

• 1 pound sea bream fillets, cut into 2” wide pieces
• 1/4 cup flour
• vegetable oil for frying
• 1 small red bell pepper, sliced thin
• 1 sweet onion, peeled, halved and thinly sliced
• Zest of 1 Meyer lemon
• 1/4 cup Meyer lemon juice
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 3 sprigs fresh thyme, stems removed

Instructions

1. 1
   Pat the bream dry with paper towels, then generously salt and pepper both sides. Put the flour in a shallow bowl and dust all surfaces of each filet with the flour.
2. 2
   In a heavy bottomed pot, add 1” of vegetable oil and heat until the oil reaches 360 degrees F. Prepare wire rack by lining with 2 sheets of paper towels. Fry the bream in batches and drain on the paper towel lined rack.
3. 3
   Add the bell pepper, onions, lemon zest and juice, vinegar, sugar and thyme to a bowl and stir to combine.
4. 4
   Place the warm fried fish in a shallow non-reactive container such as a Pyrex baking dish, and pour the vegetables and marinade over the top of the fish, making sure to cover it evenly with the onion and bell pepper mixture.
5. 5
   Refrigerate overnight and serve at room temperature with a salad or crusty bread.