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prep time
6 min
cook time
15 min
ready time
21 min
Keto Baked Mediterranean Cod Escabeche
This Keto Mediterranean cod escabeche is our low carb take on this classic fish dish. Tender cod fillets are oven-baked with juicy bell peppers, onion, garlic, and generous amounts of olive oil. Once cooked, the cod is drizzled with a tangy acidic dressing and served hot. Perfect with a side of cauliflower rice, toasted Keto bread, or a hearty low carb Mediterranean salad.
What Is Escabeche?
Escabeche is a traditional Spanish dish consisting of fish that is typically part-cooked by either briefly frying or poaching, before being added to an acidic marinade to finish the cooking process. For our Keto version of this dish, we have baked the fish first before drizzling with the vinaigrette dressing. Our simplified version of this classic Mediterranean dish gives you all the flavor but with minimal prep time.
Can I Use a Different Fish?
We have chosen cod fillets for our Keto escabeche. However, the dish would be just as delicious with different fish fillets. We recommend trying with salmon or mackerel if you prefer to use an alternative. Please be sure to adjust both your cooking times and macros as needed to account for any different ingredients used in the recipe.
Net Carbs
3.5 g
Fiber
0.8 g
Total Carbs
4.4 g
Protein
22.6 g
Fats
23.8 g
328 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 3
21 min
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.
