Escovitch Fish

1. Rinse the fish, rub with lemon or lime and season with salt and pepper, or your favourite seasoning. Set aside, or keep warm in the oven while you make the sauce.
2. Heat the oil in a large skillet over medium heat until hot, add the fish and cook for about 5 to 7 minutes each side until cooked through and crispy on both sides. Remove and set aside, then drain off the oil, leaving about 2 to 3 tablespoons.
3. Add the bay leaf, garlic and ginger and stir-fry for about a minute, taking care the garlic doesn't burn.
4. Add the onion, bell peppers, thyme, scotch bonnet, sugar and allspice and stir for 2 to 3 minutes. Pour in the vinegar, mix, adjust the salt and pepper, then simmer for about 2 minutes more.
5. Discard the bay leaf and thyme sprigs and spoon the sauce over the fish, with bammy on the side. The sauce can be made up to 2 days ahead.

Tips from the ZestyPlate Kitchen

• Fry the fish until it is properly crisp on both sides. That crunch needs to survive the wet, tangy sauce.
• Slice the vegetables thin and even so they keep a bit of bite in the quick pickle.
• Treat the scotch bonnet with care and add it to taste. Leave it whole for a gentle warmth or slice it for real heat.
• If you can, make the escovitch sauce a day or two ahead. The flavours come together and sharpen as it sits.