Baked Cod Escabeche
2 ½ lb cod filets
7 T olive oil,
½ bunch chives
¼ red onion, sliced thin
1 Habenero or red Fresno chile, thinly sliced into rings
4 garlic cloves, minced
¼ C fresh lime juice
2 T white wine vinegar
Set oven to 400 F. Combine, chile, garlic, onion, chives, lime juice, vinegar, and 6 T oil in a small bowl; season with salt and pepper. Set marinade aside.
On a foil-lined baking sheet brush cod with oil, S+P. Bake for 15 minutes.
Plate the fish and pour marinade over the top. Finish with chives, S+P to taste..