Easy Salt Baked Fish Recipe ( With Escovitch Veggies)
a delightful Salt Baked Fish with Zesty Escovitch Veggies – a Caribbean-inspired dish bringing together a tender, oven-baked fish encased in a flavorful salt crust, paired with vibrant pickled bell peppers and aromatic spices. Easy to make with everyday kitchen tools, it promises a deliciously wholesome main course for any culinary enthusiast.
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Calories: 520kcal
Servings: 4
Equipment
- Oven
- Skillet
- Baking Pan
- Bowls
- Knife
- Cutting Board
- Measuring Spoons and Cups
Ingredients
For the Escovitch Veggies:
- 5 allspice berries
- 1/2 tsp coriander seeds
- 2 tbsp Olive Oil
- 3 tbsp Fresh Ginger minced
- 2 Cloves garlic thinly sliced
- 1 cup Apple Cider Vinegar
- 3 tbsp Sugar
- 1 tbsp Salt
- 1 small red bell pepper thinly sliced
- 1 small orange Bell Pepper thinly sliced
- 1 small Yellow Bell Pepper thinly sliced
- Juice of 1 lime
- 3 tbsp Cilantro finely chopped
For the Salt-Baked Fish:
- 2 lb whole fish I used a red snapper that was 1.5lbs
- 1 tsp Coriander Seeds
- 2 and 1/2 cup Kosher Salt
- 2 Orange Slices
- a few springs of fresh thyme
- 1 Green Onion
Instructions
Preparing the Escovitch Veggies:
- Over medium heat, toast allspice and coriander. Add olive oil and then ginger and garlic. Cook for 2 minutes. Add apple cider vinegar, sugar, salt and bring to a boil.
- Once to a boil, add veggies and cook for 1-2 minutes. Remove from heat and add lime juice and cilantro. Cool down and refrigerate.
Baking the Salt-Baked Fish:
- Preheat oven to 450 degrees.
- Stuff fish with orange, green onions, and thyme. Place aside.
- Over medium heat in a skillet, toast coriander seeds for 2-3 minutes. Remove from heat and grind them up or smash them with the side of your knife. Pressing down on the blade to crush seeds. Combine with salt. Place egg whites in a bowl whisk them to soft peaks and stir in the salt mixture.
- Line a piece of parchment paper or foil on a large baking pan and pour half of the salt mixture on the bottom. Place fish on top and pour the rest of the mixture of the fish. Press and pat down to form a covering.
- Place in oven and bake for 30 minutes.
- Crack the crust and skin and fillet the fish. Serve with the pickled veggies and some of the pickling liquid.
Nutrition
Calories: 520kcal