A lighter take on the classic where the fish is baked until crispy instead of deep-fried.
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Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Pat the fish completely dry with paper towels and make three diagonal slashes on each side of the fish.
Rub the fish inside and out with olive oil, salt, and black pepper, then place on the baking sheet.
Bake the fish for 20-25 minutes, turning halfway through, until the skin is crispy and the flesh flakes easily.
While the fish bakes, place vinegar, pimento seeds, and a pinch of salt in a small saucepan and bring to a simmer.
Add the sliced onions, carrots, bell peppers, and scotch bonnet to the saucepan and sauté for 3-5 minutes until slightly softened but still crunchy.
Remove the fish from the oven and immediately pour the hot vinegar and vegetable mixture over the top.
Let the fish sit for 5 minutes to absorb the flavors before serving warm.
