Escovitch Trout


Preparation info

  • Serves


    • Difficulty


Appears in

Caribbean Food Made Easy

Caribbean Food Made Easy

By Levi Roots

Published 2009

  • About

This is a simple version of escovitch fish (the Caribbean version of what Europeans call escabeche fish). You can use whatever vegetables you have to hand; they pickle nicely in the dressing as the fish cooks.


  • 4 × 300 g (10½ oz) trout, gutted and scaled
  • 1 tsp salt


  1. Preheat the oven to 190°C/375°F/gas mark 5. Lay each trout on a generous piece of foil (the foil needs to be big enough to make a parcel round the whole fish). Season the trout inside with salt and pepper and stuff in the spring onion to give lots of fresh flavo