Ingredients
- 4 sea bass fillets
- 3 garlic cloves (crushed)
- 4 tablespoons lemon juice
- 3 tablespoons white onion (grated)
- 1 white onion (in rings)
- 1 green pepper (sliced)
- 1 red pepper (sliced)
- 200 ml coconut milk
- 225 ml water
- 2 tomatoes (sliced without the pulp)
- ½ bunch spring onions
- 1 bunch coriander (finely chopped)
- 3 tablespoons olive oil
Preparation
- Rinse the fish clean with water and pat dry. Sprinkle the fish with the salt, the garlic and the lemon juice and allow to marinate for 30 minutes.
- Heat the olive oil in a frying pan over medium heat and fry the grated onion a few seconds.
- Add the marinated fish to the frying pan and fry evenly in a few minutes until tender.
- Add the onion rings together with the olive oil, coconut milk and water and allow to cook gently for 15 minutes.
- Finally, add the pepper, tomatoes, coriander and the spring onions and cook for a further 5 minutes with a lid on the pan.
- Serve with rice or coconut rice, for instance.