Escovitch Sea Bream with Pickled Peppers
Crisp-skinned bream fillets smothered in a warm, tangy pickle of peppers, carrot and onion with allspice and a little scotch bonnet.
Ingredients
- Sea bream fillets4 pc
- Plain flour3 tbsp
- Vegetable oil4 tbsp
- White wine vinegar150 ml
- Caster sugar1 tbsp
- Allspice berries8 pc
- Onion1 pc
- Red pepper1 pc
- Carrot1 pc
- Scotch bonnet chilli1/2 pc
Method
- 01
Thinly slice the onion and pepper, cut the carrot into matchsticks and finely slice the scotch bonnet.
- 02
Bring the vinegar, sugar, allspice and 50 ml water to the boil in a small pan, add the vegetables, simmer for 2 minutes, then take off the heat and leave for 15 minutes.
- 03
Pat the fish dry, season and dust all over with the flour.
- 04
Heat the oil in a large frying pan over medium-high heat and fry the fillets skin-side down for 4 minutes until crisp, then flip and cook for 1 minute until the flesh is opaque, working in two batches.
- 05
Lay the fish on a platter, spoon over the pickled vegetables and some of their warm vinegar and leave for 5 minutes before serving.
Cook with what you have.
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