Escabèche de rouget au safran

Vinegar and olive oil are the simple backbones of this Mediterranean dish and I’ve stuck to a very traditional recipe here. The fish is pan-fried very lightly, just enough to seal it, then it’s buried under the warm escabèche mixture, which marinates and continues to partially cook the fish without letting it dry out. An escabèche must be served at room temperature or, on a summer’s day, cold.

Red mullet is a favourite of mine but because the fillets are so small, it’s very easy to