1 kg of fish fillets
1 large onion, finely chopped
4 tablespoons of olive oil (or 3 tablespoons of olive oil and 1 tablespoon of dendrobate oil)
6 cooked tomatoes (cooked for 5 minutes in water)
a generous amount of fresh parsley, chopped
1 clove of garlic
thyme or oregano
1 can of coconut milk
to taste
salt
lemon juice
shredded cheese
1 kg of fish fillets
1 large onion, finely chopped
4 tablespoons of olive oil (or 3 tablespoons of olive oil and 1 tablespoon of dendrobate oil)
6 cooked tomatoes (cooked for 5 minutes in water)
a generous amount of fresh parsley, chopped
1 clove of garlic
thyme or oregano
1 can of coconut milk
to taste
salt
lemon juice
shredded cheese
Season the fish fillets with salt, pepper, and lemon juice
Let it rest
In a separate pan, sauté the onion in olive oil
Add the cooked tomatoes
Strain everything through a fine-mesh sieve
Salt to taste and add chopped parsley, garlic, thyme or oregano
Add coconut milk
Add pepper to taste
Grease a rectangular baking dish with butter
Arrange the raw fish fillets and top with the sauce
Sprinkle with shredded cheese
Bake in the oven for 30 minutes, basting occasionally with the proper sauce
Serve directly from the baking dish.
