1 cup of coconut milk
1/2 cup of dendê oil
4 tablespoons of lemon juice
1 pound of namorado or cavala fish pieces
4 ripe tomatoes, cut into slices
4 sprigs of cilantro
2 onions, cut into slices
2 green or red peppers, cut into slices
Salt and black pepper to taste
1 cup of coconut milk
1/2 cup of dendê oil
4 tablespoons of lemon juice
1 pound of namorado or cavala fish pieces
4 ripe tomatoes, cut into slices
4 sprigs of cilantro
2 onions, cut into slices
2 green or red peppers, cut into slices
Salt and black pepper to taste
Marinate the fish in lemon juice, salt, and black pepper
Place some fish pieces in a saucepan and cover them with half of the tomato, onion, and pepper slices, along with two sprigs of cilantro
Add the remaining fish pieces on top and cover with the remaining tomato, onion, pepper, and cilantro
Baste with coconut milk and dendê oil
Cover the saucepan and cook over low heat for 15 minutes or until the fish flakes apart when pierced with a fork
Serve immediately.
