Escovitch is one of Jamaica's most beloved culinary traditions — a technique born from the Spanish escabeche, brought to the island centuries ago and transformed into something entirely its own. The method involves frying fish and then dousing it in a sharp, vinegar-based marinade packed with peppers, onions, and warm spice. The contrast of hot fish meeting that tangy, aromatic bath is what makes it so irresistible.
This version takes a lighter approach, swapping the traditional fry for a quick roast in a hot oven, letting the cod cook up flaky and tender without the extra oil. While the fish does its thing in the oven, a colorful tangle of bell peppers, red onion, carrot, and a fiery Scotch bonnet gets cooked down in cider vinegar with a touch of allspice — that quintessential Jamaican spice that bridges sweet and savory in the most satisfying way. A final squeeze of lime and a scatter of fresh cilantro bring everything into focus.
The result is bright, bold, and deeply flavorful — weeknight-simple, but with a complexity that tastes like a lot more effort than it is.
Servings: 4
1. Season and roast the cod: Preheat your oven to 400°F. Line a rimmed baking sheet with nonstick foil and lay the 1.6 pounds cod fillet (or other white fish), one side on top. Dust evenly with 1 teaspoons salt-free jerk seasoning and ½ tsp of the 0.8 teaspoons kosher salt, divided. Roast until the fish is completely opaque and flakes easily, about 12 to 13 minutes.
For a milder dish, skip the Scotch bonnet entirely or replace it with a mild poblano. The escovitch topping also works beautifully with salmon, snapper, or mahi-mahi.
