Cod Escabeche with Peach Balsamic & Butter Lettuce

This make ahead meal is perfect for summer entertaining. Escabeche is a traditional Spanish dish were the fish is marinated after its cooked. Even better made the day before.

1/4 cup We Olive Lemon olive oil
2 lb of cod in 4 inchx 1 inch pieces
1 red onion, thinly sliced
2 cloves garlic, thinly sliced
1 cup We Olive white peach balsamic vinegar
1/4 cup of Picual Olive Oil
1/4 cup dried sliced apricots
1/4 cup tablespoons sliced green olives
2 tablespoons almonds
1/4 cup thinly sliced fresh flat-leaf parsley
1/4 cup thinly sliced fresh basil
2 heads butter lettuce
Salt and Pepper to taste

In a oven safe glass roasting pan lay cod in one layer on pan. Drizzle with Lemon olive oil and sprinkle with salt and pepper. 
Roast in oven at 375* for 15 minutes until cooked through. Add remaining olive oil in a large pot. Add onion and garlic, cook stirring, for 1 minute. Add peach balsamic vinegar, dried apricots, olives, and almonds. Bring to a simmer and immediate remove from heat; season with salt and pepper. Pour hot marinade over warm fish. Let cool. Cover with plastic wrap and transfer to refrigerator; let marinate up to 2 hours or overnight. Bring mixture to room temperature and add parsley and basil. Serve fish over butter lettuce using the liquid as the vinaigrette. 

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