Escovitch Fish

Pat snapper dry, rub with lime juice, then season with salt and black pepper. Brush both sides with olive oil.

Line the basket with parchment or oil it well, as the skin sticks. Air fry seasoned fish skin side down in a single layer, in batches if needed, flipping once halfway, until crisp at the edges and the fish flakes (63 C inside). Small whole fish need 15 to 18 minutes.

While the fish cooks, bring vinegar, water, sugar, salt and allspice to a boil. Add onion, carrot, red bell pepper and scotch bonnet and simmer for 2 to 3 minutes, so the vegetables soften but still crunch.

Lay crisp fish on a platter and spoon hot pickled vegetables with its liquid over the top. Let it sit 10 minutes so the fish takes in the flavor. Serve warm or at room temperature.