Escabèche Mackerel Recipe – Tangy Vinegar Marinated Fish with Roasted Vegetable Salad

Escabèche Mackerel Recipe

This escabèche mackerel recipe transforms crispy pan-fried mackerel into a vibrant, tangy seafood dish marinated in vinegar, herbs, and aromatics. Featured on Fish the Dish, this recipe pairs bold Mediterranean flavours with a warm roasted potato and olive salad, creating a balanced dish that is both refreshing and hearty.

The Inspiration

Escabèche is a traditional preservation-style cooking method rooted in Spanish and Mediterranean cuisine, where fried fish is marinated in a vinegar-based mixture infused with spices, herbs, and aromatics. Historically, this technique was used to extend the shelf life of seafood while enhancing flavour, resulting in a dish that is both practical and deeply flavourful.

In this version from Fish the Dish, host Spencer Watts modernizes the classic escabèche technique by pairing crispy-skinned mackerel with a bright, herb-forward marinade and a comforting roasted vegetable salad. Mackerel, a rich and oily fish, is ideal for this preparation because its natural intensity stands up beautifully to the acidity of the vinegar and the freshness of the herbs.

Ingredients

Mackerel

• 1 lb (450 g) Mackerel fillets, skin on, bones removed
• 1 cup of Flour  for dredging
• 2 -4 Tbsp (30-60g) Butter
• Salt to taste
• ½ cup (120 ml) White wine vinegar
• 1 tsp Cumin seeds
• 3-5 Ice Cubes
• 2 Tbsp (30ml) Olive Oil
• 1 Large Vidalia onion, thinly sliced
• 2 Cloves garlic
• 3 Celery ribs, finely sliced
• 4 Green onions, green parts only, thinly sliced
• ½  cup (125 ml) Fresh parsley, chopped
• 2 sprigs Thyme
• 1 Serrano chilli, seeded and thinly sliced
• ¾ cup (180 ml) Olive oil

Roasted Potato and Olive Salad

• 2 Cloves garlic
• 6 nugget potatoes, quartered
• 1/2 cup Cherry tomatoes
• 3 Tbsp (45 ml) Olive oil
• salt to taste
• ¼ cup (60 ml) Kalamata olives
• ¼ cup (60 ml) Picholine olives
• 2 Tbsp (30 ml) dried Oregano
• 2 Tbsp (30 ml) dried Thyme
• 2 Tbsp (30ml) Fresh Parsley
• Chives to garnish

Methods

• Rinse mackerel and pat dry. Run your finger down the centre of the fish to ensure that all the bones have been removed.  If you find any you can pull them out with your fingers.
• Coat the fillets in flour.
• Melt butter in a cast-iron pan or heavy-bottomed skillet.  Place the mackerel skin side down in the pan and gently apply some pressure.  Fry for 2-3 minutes until the skin is golden and crispy.  Flip and cook for another 30 seconds. Work in batches to avoid over-crowding the pan and add butter as needed to ensure a lubricated cooking surface. Place the fried fish into a flat bottomed non-reactive (i.e. glass) dish.
• Add vinegar, cumin, and salt to a saucepan. Simmer for 4-5 minutes.
• Remove from heat and add ice cubes to cool and dilute the marinade.
• Place olive oil in skillet.  Add onion and celery and soften for 2 minutes.  Add garlic and salt.  Cook for another minute.
• Cover the fried mackerel with green onion, parsley and thyme
• Spread the softened vegetables over the mackerel. Add chopped red chillies.
• Pour the cooled vinegar over the mackerel and place the fish in the refrigerator for 2 hours to marinate.
• Preheat oven to 350 °F/176°C
• Place the garlic, potatoes, tomatoes, and olives in a bowl.  Toss with 1 Tbsp olive oil. Sprinkle with sea salt and pepper to taste. Sprinkle with herbs. Place them onto a baking sheet and roast for 25-30 minutes, or until potatoes are golden brown and crispy. Use a spatula to flip the potatoes halfway through cook time.
• Finish with olive oil and fresh parsley.
• Remove fish with herbs on top.  Drizzle liberally with olive oil and serve with the warm roasted potato and olive salad.

Serving Suggestions

For a more traditional Mediterranean table, serve with crusty bread to soak up the escabèche marinade and olive oil. A simple green salad with lemon vinaigrette can also complement the richness of the mackerel while adding freshness.

When it comes to beverages, crisp white wines such as Albariño, Sauvignon Blanc, or Pinot Grigio work exceptionally well, cutting through the oiliness of the fish and enhancing the acidity of the marinade. For non-alcoholic options, sparkling water with lemon or cucumber provides a refreshing contrast.

This dish is also excellent for entertaining because it can be prepared ahead of time. In fact, the flavours improve as the mackerel continues to marinate, making it an ideal make-ahead option for dinner parties or summer gatherings.

Final Thoughts

This escabèche mackerel recipe is a celebration of bold Mediterranean tradition and modern seafood cooking. The combination of crispy fried mackerel, tangy vinegar marinade, and fragrant herbs creates a dish that is bright, layered, and deeply satisfying.

Paired with the warm roasted potato and olive salad, it becomes a complete meal that balances acidity, richness, and earthiness in every bite. It’s a perfect example of how simple techniques can transform humble ingredients into something vibrant and memorable.

Whether you’re exploring traditional preservation-style cooking or simply looking for a refreshing seafood dish with depth, this recipe delivers both flavour and elegance.