Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fried fish with a spicy pepper topping — Jamaica.
Equipment: Large frying pan
Measures and names
Ingredients
- 4 white fish fillets
- 1 tbsp jerk or all-purpose seasoning
- 2 tbsp oil
- 1 onion
- 1 pepper, sliced
- 1 carrot, in thin strips
- 3 tbsp cider vinegar
- Salad, to serve
Optional extras
- 1 scotch bonnet, sliced
Method
- Season the fish with the jerk seasoning. Heat the oil in a large pan and fry the fillets for 3–4 minutes each side, until golden and cooked through. Remove to warm plates.
- In the same pan, quickly fry the onion, pepper and carrot strips for 3 minutes — they should stay crunchy.
- Add the vinegar and scotch bonnet (if using) and bubble for 1 minute.
- Spoon the hot, sharp pepper topping over the fish.
- Serve with a crisp salad.
Swaps and tips
The vinegary pepper topping is traditionally made ahead and keeps for days. Keep the carrot to thin strips to limit the carbs.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 10 g | 3 g | 11 g | 257 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
