1 kg of fish fillets
1 large onion finely chopped
4 tablespoons of olive oil or 3 of olive oil and 1 of coconut oil
6 cooked tomatoes for 5 minutes in water
a generous amount of parsley chopped
1 garlic clove
dill or alfalfa
1 cup of coconut milk
to taste with pepper
salt
lime juice
grated cheese
1 kg of fish fillets
1 large onion finely chopped
4 tablespoons of olive oil or 3 of olive oil and 1 of coconut oil
6 cooked tomatoes for 5 minutes in water
a generous amount of parsley chopped
1 garlic clove
dill or alfalfa
1 cup of coconut milk
to taste with pepper
salt
lime juice
grated cheese
Season the fish fillets with salt, pepper, and lime juice
Let it rest
In a separate pan, sauté the onion in olive oil
Add the cooked tomatoes
Strain everything through a sieve
Salt to taste and add chopped parsley, garlic, dill or alfalfa
Add coconut milk to taste with pepper
Grease a rectangular refractory mold with butter
Arrange the raw fish fillets in the mold and cover with the sauce
Sprinkle grated cheese on top
Bake in the oven for 30 minutes, occasionally basting with the same sauce
Serve directly from the mold.
