Escovitch Fish

Crispy, golden snapper paired with a vibrant medley of tangy pickled peppers, sweet carrots, and fiery Scotch bonnet, all infused with aromatic pimento and thyme. This classic Jamaican dish is finished with a zesty mango, scotch bonnet, and lime dressing, perfectly complementing the crunch of the festival for an unforgettable balance of heat, acidity, and sweetness. A true celebration of bold Caribbean flavours.

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Score the skin of the fish, then season thoroughly with fish seasoning, black pepper, and salt (inside cavities too).

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

For

4

M

I

3

Red snapper or sea bream, cleaned, pat dry

3

Small bell peppers, cut into strips

3-4

sprigs

Fresh thyme

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

Per Serving

Calories

450kcal

Fat

18g

Saturates

3g

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

Notes

Pro Tip✨: For extra crispiness, pat the fish completely dry before frying.

More to explore

Green Harissa Potatoes with Pistachios

1 hour

Halloumi Couscous Salad with Crumbled Feta & Tenderstem

25 minutes

Honey Glazed Halloumi

8 minutes

Crispy Potato Wedges

55 minutes

Mixed Seed Salad Topper

5 minutes

Smashed Çılbır Potatoes

45 minutes

Crispy Potatoes with Romesco & Yoghurt

50 minutes

Chocolate Cake Truffles

35 minutes