Bass Ensopado

Name: Bass Ensopado
Yield: 4
Ingredients: 800g of bass cut into 2cm thick pieces; 2 tablespoons of lemon juice; 1 tablespoon of salt or to taste; 1 large onion (150g), sliced; 3 cloves of garlic, minced; 1/4 cup of olive oil (60ml); 3 medium tomatoes (360g), sliced; 1 medium green pepper (115g), seeded and sliced; 1/2 cup of coconut milk (120ml); 2 tablespoons of dendê oil; 1/4 cup of chopped cilantro

1
800g of bass cut into 2cm thick pieces
2
2 tablespoons of lemon juice
3
1 tablespoon of salt or to taste
4
1 large onion (150g), sliced
5
3 cloves of garlic, minced
6
1/4 cup of olive oil (60ml)
7
3 medium tomatoes (360g), sliced
8
1 medium green pepper (115g), seeded and sliced
9
1/2 cup of coconut milk (120ml)
10
2 tablespoons of dendê oil
11
1/4 cup of chopped cilantro

Ingredients

1
800g of bass cut into 2cm thick pieces
2
2 tablespoons of lemon juice
3
1 tablespoon of salt or to taste
4
1 large onion (150g), sliced
5
3 cloves of garlic, minced
6
1/4 cup of olive oil (60ml)
7
3 medium tomatoes (360g), sliced
8
1 medium green pepper (115g), seeded and sliced
9
1/2 cup of coconut milk (120ml)
10
2 tablespoons of dendê oil
11
1/4 cup of chopped cilantro

Directions

1
Season the fish with lemon juice and salt. Reserve
2
In a large skillet, sauté the onion and garlic in olive oil over medium heat until softened
3
Add the tomato and pepper and cook, stirring occasionally, until tender (about 10 minutes)
4
Add the fish, reduce heat and cook until flaky (about 15 minutes)
5
Add coconut milk and dendê oil and stir
6
Remove from heat when a boil forms
7
Sprinkle with cilantro and serve hot
8
481 calories per serving