2 fish fillets - 400 g (approximately)
2 medium tomatoes, peeled and seeded - 240 g
1 tablespoon of ground coriander - 5 g
1 tablespoon of olive oil - 15 ml
2 tablespoons of coconut milk - 30 ml
salt and black pepper to taste
2 fish fillets - 400 g (approximately)
2 medium tomatoes, peeled and seeded - 240 g
1 tablespoon of ground coriander - 5 g
1 tablespoon of olive oil - 15 ml
2 tablespoons of coconut milk - 30 ml
salt and black pepper to taste
Cut each fish fillet in half
On a piece of parchment paper, or an impermeable surface, arrange the two halves of each fillet
Mix the tomatoes with coriander and place them on top of the fish
Drizzle with olive oil and coconut milk
Season with salt and black pepper
Close the 'pouches' tightly and place them in a baking dish
Put it in a moderate oven preheated to 180°C for about 15 minutes, or until the fish is cooked
Let it rest for 2 porings
Serves with potatoes or rice.
