Spanish Inspired Escabeche with Red Peppers and Saffron

1 cup all-purpose flour

1â„4 cup olive oil

2 pounds thin white-fl eshed fi sh fi llets

1 medium yellow onion, chopped

2 garlic cloves, minced

2 jarred roasted red bell peppers or jarred whole pimientos, shredded into thin strips

2 teaspoons stemmed thyme or 1 teaspoon dried thyme

1â„4 teaspoon saffron

1 cup sherry vinegar

2 bay leaves

1 teaspoon sugar

1â„2 teaspoon salt

1â„2 teaspoon freshly ground black pepper

Place the fl our in a shallow soup bowl. Heat 2 tablespoons olive oil in a large skillet set over medium heat. Pat the fi llets dry with paper towels; then dredge them in the fl our, shake off the excess, and slip them into the pan. Cook until well browned, about 3 minutes. Flip and continue cooking until lightly browned on the other side, about 1 more minute. Transfer the fi llets to a cutting board and let stand for 5 minutes.
Slice the fi llets into 1â„2-inch pieces and place these in a large nonreactive bowl or a glass baking dish. Set aside.
Clean and dry the skillet, then return it to medium heat. Add the remaining 2 tablespoons olive oil, then toss in the onion. Cook, stirring often, until soft, about 2 minutes. Add the garlic and cook for 20 seconds.
Stir in the shredded bell peppers or pimientos, thyme, and saffron. Cook, stirring constantly, for 1 minute. Pour in the vinegar and bring to a simmer, scraping up any browned bits off the panâ€™s bottom. Add the bay leaves, sugar, salt, and pepper; simmer for 1 minute.
Pour over the fi sh. Cover and refrigerate for at least 4 hours or up to 48 hours. To serve, discard the bay leaves and scoop up pieces of the fi sh along with the marinade and vegetables.

Makes 4 main-course servings