Caribbean fish

Ingredients for 3 servings:

• 4 fish fillets, e.g. pangasius or redfish
• 6 tbsp lime juice
• 1 kg tomatoes
• 2 onions
• 2 garlic cloves
• 40 g green olives, pitted
• 2 tbsp sugar
• 1 tbsp oil
• salt and pepper
• 100 g desiccated coconut
• 1 egg yolk
• 2 tsp honey
• 1 red chili pepper(s)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Rinse the fish, pat dry, and drizzle with 4 tablespoons of lime juice. Score the tomatoes, briefly add them to boiling water, peel, and dice. Peel the onions and 1 garlic clove, deseed the chili, and chop everything like the olives. Caramelize the sugar in the oil, then sauté the onions, chopped garlic, and chili. Add the tomatoes and olives and season. Cover and simmer for about 20 minutes. Preheat the oven to 200°C (180°C fan/convection oven). Peel 1 garlic clove, crush it, and mix with desiccated coconut, egg yolk, honey, and 2 tablespoons of lime juice. Pour the tomato sauce into a baking dish. Season the fish with salt and pepper, and spread the coconut mixture over the fish. Bake in the oven for 25 minutes. Serve, garnishing with lime and herbs if desired. Serve with rice.