Escabeche

Method

1. Pat the 150 g of fish fillet completely dry and season both sides with 0.5 tsp of fine sea salt. Leave it on a plate for 10 minutes to firm up, then dust lightly all over with the 1 tbsp of plain flour, tapping off any excess.
2. Heat 1 tbsp of the olive oil in a small frying pan over medium-high heat until it shimmers. Lay the fillet in skin-side down and fry 2-3 minutes without moving it, until the skin is crisp and the edges are opaque, then turn and give it 2 minutes more. It should just flake at the thickest point. Lift it into a shallow glass or ceramic dish that holds it snugly.
3. Lower the heat to medium and add the remaining 1 tbsp of olive oil to the same pan. Add 60 g of sliced white onion, 50 g of carrot rounds, 2 crushed garlic cloves and 1 sliced jalapeño. Cook 4-5 minutes, stirring, until the onion is translucent and the carrot still has bite — the vegetables should not colour.