Feel the breeze of the Balearic Islands with this ‘Sardines in Escabeche’ recipe adapted from The Spanish Mediterranean Islands Cookbook by Jeff Koehler (Phaidon, US $49.95, 2025). Most Americans might not know where the Balearic Islands are located, except for Ibiza maybe.
This herb-laden marinade with olive oil and vinegar is an ancient short-term preservative. Escabetx, with its origins during the Muslim rule of the islands, is popular along the western end of the Mediterranean. The choice of which fish to use for escabetx in the Balearics varies from island to island. Gerret (a small, local picarel) are often preferred in Ibiza, while skate or a dogfish called gató in Mallorca and mullet in Formentera are more common. In Formentera, llampuga (dorado in Spanish and known in English as dolphinfish or mahi-mahi), which appears in local waters in late summer and early autumn, is another traditional choice. Sardines, though, are for me the best: the size of the fish is perfect; they are widely available and inexpensive; and, most importantly, their flavor combines perfectly well with the herby tartness of escabetx. Along with the herbs, carrots are essential here, but some small florets of cauliflower would be a lovely touch. The fish should fit snugly in the dish in order to be covered with the marinade. For medium sardines, a 15 × 25-cm/6 × 10-inch rectangular dish is ideal. Over the years, this has moved beyond being a favorite of ours to enjoy in Menorca to being a household specialty.

Preparation time: 15 minutes, plus marinating time
Cooking time: 25 minutes
Serves: 4
INGREDIENTS
- 500 g/1 lb 2 oz fresh whole sardines or another small blue fish
- 50 g/2 oz (⅓ cup) plain (all-purpose) flour, for dusting
- 250 ml/1 cup, plus 3 tablespoons, olive oil, plus extra for covering if needed
- 8 cloves of garlic, skins on, lightly crushed under the palm
- 1 yellow onion, halved lengthwise and thinly sliced crosswise
- 1 carrot, cut crosswise into 5-mm/¼-inch-thick pieces
- 3 bay leaves
- 10 black peppercorns
- 120 ml/4 fl oz (1/2 cup) white wine vinegar
- Salt
DIRECTIONS
Beginning at least 2 days ahead: clean and remove the heads and entrails of the sardines. Pat dry with paper towels. Season with salt.
Place the flour on a plate or in a shallow bowl. Dip the fish into the flour until lightly coated all over, then shake off the excess.
Heat the 3 tablespoons of oil in a small frying pan over medium heat. Working in batches as needed, fry the fish until they are just cooked through and the skin is golden, turning once using 2 wide spatulas, 3–5 minutes total per batch, depending on the size of the fish. Transfer to a rectangular ceramic or glass dish. Lay the fish side by side, alternating head–tail so they fit snugly together.
Heat the 250 ml (8 fl oz/1 cup) oil in a frying pan, sauté pan or saucepan over medium heat. Add the garlic, onion, carrot, bay leaves and peppercorns, and cook until the onion begins to become tender, about 8 minutes. Very carefully pour in the vinegar and bring to a boil. Remove from the heat and let cool for a few minutes.
Pour the mixture over the fish to completely cover. If the marinade does not cover them, top up with more oil as needed. Let cool to room temperature. Cover with clingfilm (plastic wrap) and refrigerate for at least 2 days to allow the sardines to take on the escabeche’s characteristic flavors. Store in the refrigerator for up to 1 week.
Remove about 1 hour before serving and serve at room temperature, or a little cool, with some of the marinade spooned over the top.
(* Excerpted from The Spanish Mediterranean Islands Cookbook© 2025 by Jeff Koehler. Photography © 2025 by Simon Bajada. Reproduced by permission of Phaidon. All rights reserved.)
To stay in the spirit, play Formentera Lady (King Crimson, 1971) as background music while prepping it.