Home / Recipes / Gluten Free / Keto Baked Mediterranean Cod Escabeche
Keto Baked Mediterranean Cod Escabeche
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
- Olive Oil – 3-½ tablespoon
- Cod – 2 x 1 filet
- Garlic – 1 clove
- Lemon Juice – 1 teaspoon
- Red Bell Peppers, Raw – ½ small
- Yellow Bell Peppers, Raw – ½ small
- Apple Cider Vinegar – ½ tablespoon
- Red Onion – ¼ medium – 2 1/2″ diameter
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
