Escovitch Seabass

Lord-a-mercy, this is a great dish! Seabass is one of my favourite kinds of fish and it is so easy to cook in this escovitch way (the Caribbean version of what in Europe is called escabeche). Prepare it properly (or get a fishmonger to do the hard work!). Remove the head if you don’t like the fish to look at you – but I always keep it on: it has lots of flavour, particularly the cheeks. In Jamaica you can tell a lot about a household by how they prepare their fish. We always g