Baked Escovitch Snapper (Jamaica)
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 320g per person. Country of origin: Jamaica. Low saturated fat fish recipe. Nutrition is an estimated planning guide per 100g of finished dish and per saved portion.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 112 kcal
- Protein
- 14.5 g
- Carbohydrate
- 9 g
- of which sugars
- 5 g
- Fat
- 2.5 g
- of which saturates
- 0.45 g
- Fibre
- 2.3 g
- Salt
- 0.75 g
Ingredients
- 650g snapper fillets
- 1 tbsp rapeseed oil
- 1 carrot, cut into matchsticks
- 1 red pepper, sliced
- 1 onion, sliced
- 120ml white wine vinegar
- 1 tsp allspice
- 1 scotch bonnet chilli, left whole
- 300g cooked rice and peas
- Fresh thyme
Method
Check the fish for bones, pat it dry, and prepare the vegetables and sides before cooking.
Brush the snapper with a little oil and thyme, then arrange on a lined baking tray.
Bake at 190C for 10-12 minutes while the vegetables soften in vinegar, allspice, and chilli.
Spoon the sharp vegetables over the fish and serve with rice and peas.
Nutrition values are estimates for planning and will vary with exact fish, sides, and portion size.
Reviews
I appreciated the nutrition estimate on Baked Escovitch Snapper (Jamaica) because it made the recipe easier to compare with richer meals later in the week.
Jim McClureBaked Escovitch Snapper (Jamaica) was easy to imagine cooking after a trip or holiday meal. The instructions kept the dish simple and bright.
Robin MastersThe seasoning in Baked Escovitch Snapper (Jamaica) felt clear and confident, especially for a low saturated fat fish dish. It still had enough personality to feel special.
Marcia Campbell