Irresistible Chicken Scarpariello Recipe for a Flavorful Feast

Try this Chicken Scarpariello Recipe for a flavorful feast that captivates your taste buds with bold Caribbean flavors.

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Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Caribbean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fish

1 whole White Fish (snapper or grouper)
2 cups Coarse Sea Salt Essential for the salt crust

For the Escovitch Veggies

1 cup Bell Peppers (mixed colors)
1/2 cup Vinegar (or Lemon Juice) For pickling
1 medium Onion Yellow or red
2 cloves Garlic Whole or smashed

For the Spice Mixture

1 teaspoon Allspice
1 teaspoon Thyme

Equipment

Oven
Baking dish
skillet
Digital Thermometer

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Gather your baking dish and coarse sea salt.
Clean the whole fish, rinsing it under cold water and patting it dry. Season the cavity with fresh herbs or garlic.
Spread a layer of coarse sea salt across the bottom of your baking dish.
Pack the remaining coarse sea salt tightly around the fish to create a complete salt crust.
Bake the salt-encrusted fish in the preheated oven for 25 to 30 minutes.
While the fish bakes, heat a skillet over medium heat and sauté the bell peppers, onions, and garlic until tender.
Add vinegar and spices to the sautéed veggies, stirring and letting them simmer for a few minutes.
After baking, break through the salt crust, plate the fish with the zesty escovitch veggies, and enjoy!

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 1800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

This dish is best enjoyed fresh, but can be stored in the fridge for up to 2 days and frozen for 2 months for later enjoyment.

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