Fish in spicy coconut sauce with tomatoes

Ingredients for 2 servings:

• 400 g fish fillet(s), e.g. monkfish, cod
• e.g. salt and pepper
• e.g. parsley, fresh, chopped, or dried
• 1 onion(s)
• 2 garlic cloves
• 1 bell pepper(s)
• 1 pepper, green, or chili powder
• 3 beefsteak tomatoes
• 2 tbsp olive oil
• 1 tsp cumin
• 200 ml coconut milk (can)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Low-carb

Defrost the fish if it is frozen. Then rinse and pat dry. Cut into approximately 2 cm cubes and season with pepper. Heat 1 tablespoon of olive oil in a non-stick pan and fry the fish until golden brown, stirring gently. Remove and set aside. Finely chop the onion and garlic and heat in the same pan with another 1 tablespoon of olive oil. Wash the bell peppers and chili peppers, cut into small cubes, and add to the onion and garlic in the pan. Sauté for 2 minutes. Wash the tomatoes, cut into cubes, and add to the pan. Add the spices and simmer over medium heat for about 5 minutes until creamy. Add the coconut milk and simmer for another 2-3 minutes. Season the sauce with salt and pepper. Add the fish cubes and let stand for 3-4 minutes. Serve sprinkled with parsley.