Here you can get a great dish with very little effort. Make sure you use a good quality fish broth – if you buy it fresh at the supermarket, boil it down to 250ml – and season well.
timing
Preparation time: 15 minutes
Cooking time: 40 minutes
Serve
6
material
For the sauce
- 1 ½ tablespoons extra virgin olive oil
- 1 large onion (finely chopped)
- 1 red bell pepper, finely chopped
- 1 bell pepper, finely chopped
- 4-6 plum tomatoes (about 400g), seeds removed and coarsely chopped
- 4 cloves of garlic (sliced)
- 1 Scotch bonnet, seeds removed and chopped
- Coconut cream can 160g x 2
- 250ml fish soup
- Zest and juice of 1 lime
For the fish
- 6 skinless sea bass fillets
- Juice of 1 lime
- 1 regular red chilli pepper (seeded and finely chopped)
- 3 cloves of garlic (crushed)
- 1 tablespoon extra virgin olive oil
- small bunch of coriander, leaves roughly chopped
- 1 tablespoon roasted peanuts (coarsely chopped)
- Lime slices (add)
- Cook and serve rice
Method
- To make the sauce, heat the oil in a wide, shallow frying pan and sauté the onion and pepper until softened and the onion is pale golden (about 12 minutes).
- Add the tomatoes, garlic and Scotch bonnet and sauté for 6 to 8 minutes until the tomatoes are soft.
- Pour out one can of coconut cream, open the other and add the top cream solids to the pot (you can use the clear liquid in the soup).
- Add the fish broth. Season and add the lime zest and juice. Bring to just below a boil, reduce heat and simmer for about 12 minutes or until thickened and more like a soup.
- Meanwhile, place the fish in a plate and add the lime juice, chilli, garlic and a little salt. Mix gently. Cover and refrigerate for no more than 20 minutes.
- When you’re ready to serve, heat 1 tablespoon of oil in a frying pan over high heat and quickly sear the fish fillets on both sides until golden brown. Season to taste.
- Transfer to the coconut mixture and cook, gently spooning the liquid over it, for a further 2 to 3 minutes until the fish is cooked through. Scatter with coriander and peanuts and serve with lime slices and rice.
