Begin by thoroughly cleaning the whole fish under cold running water, removing any scales and innards. Pat the fish dry with paper towels, then season the cavity generously with salt and your choice of aromatic spices like thyme and allspice.

In a large mixing bowl, combine coarse sea salt with a small amount of water, stirring until you achieve a thick paste. Once ready, take the salt paste and spread it evenly over the prepared fish.

Preheat your oven to 400°F (200°C). Place the salt-crusted fish on a baking sheet lined with parchment paper and bake for approximately 30 to 40 minutes.

While the fish is baking, wash and slice bell peppers, carrots, and onions into thin strips. In a large skillet, heat a splash of oil and sauté the vegetables for about 3-4 minutes.

Once the fish is cooked, remove it from the oven and let it rest for a few minutes. Then crack open the salt crust and gently lift the fish onto a serving platter. Top with the escovitch veggies.