Moqueca with cherry tomatoes

Ingredients for 4 servings:

• 400 g pollock fillet(s)
• 1 tbsp lemon juice
• 200 g cherry tomatoes
• 1 onion(s), cut into large cubes
• 1 garlic clove(s)
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 2 tbsp vegetable oil
• 200 ml coconut milk
• 200 ml broth
• turmeric
• coriander
• Parsley
• Lime juice and zest
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

National dish of Brazil

Wash the fish fillet, pat dry, cut into large pieces, drizzle with lemon juice, and season with salt. Wash and halve the tomatoes. Roughly chop the onion. Chop the bell peppers. Heat the oil in a roasting pan or frying pan. Add the onion, crushed garlic, and bell peppers and fry. Pour in the coconut milk and stock and bring to a boil. Add the fish and tomatoes and cook uncovered in a preheated oven at 180 to 200 degrees Celsius for about 20 minutes. Adjust the oven temperature until it simmers gently. Season with turmeric, coriander, lime zest, and juice, and season with salt and pepper. Sprinkle with finely chopped parsley. Konjac noodles, rice, or bread or baguette are delicious as a side dish.