Prepare the Fish: Clean your whole fish—snapper or sea bass—removing scales and guts, then score the fish by making diagonal slits on both sides.

Create the Salt Crust: In a large mixing bowl, combine kosher salt with just enough water to create a mixture that resembles wet sand.

Wrap the Fish: On a baking sheet lined with parchment paper, spread a layer of the salt mixture to form a base, then place the seasoned fish on top and cover with remaining salt.

Bake the Fish: Place the baking sheet in the preheated oven and bake for about 25-30 minutes, until the salt crust hardens and turns slightly golden.

Prepare Escovitch Veggies: While the fish is baking, heat some oil in a skillet over medium heat and sauté sliced bell peppers, onions, and carrots.

Serve the Dish: Once the fish is done, carefully break the salt crust away and serve with the zesty escovitch vegetables.