1 large onion, cut into thin rings and separated into annuli
3 cloves of garlic, finely minced
3 tablespoons olive oil
8 tomatoes, seedless and chopped
1 small hot pepper, finely minced
1/2 cup stuffed green olives with red pepper filling, cut in half
1/4 teaspoon ground cinnamon
1 pinch of ground cumin
1 tablespoon freshly squeezed lime juice
10 fish fillets (any type)
2 tablespoons chopped fresh cilantro for garnish
1 large onion, cut into thin rings and separated into annuli
3 cloves of garlic, finely minced
3 tablespoons olive oil
8 tomatoes, seedless and chopped
1 small hot pepper, finely minced
1/2 cup stuffed green olives with red pepper filling, cut in half
1/4 teaspoon ground cinnamon
1 pinch of ground cumin
1 tablespoon freshly squeezed lime juice
10 fish fillets (any type)
2 tablespoons chopped fresh cilantro for garnish
Preheat the oven to moderate temperature (170°C)
Fry the onion and garlic in olive oil until softened
Add the tomatoes, hot pepper, olives, cinnamon, cumin, and lime juice
Cook over low heat for 5 minutes
Check the seasoning and add salt if necessary
Keep warm
Arrange the fish fillets in a single layer in a shallow baking dish
Bake for 15 minutes or until cooked through, taking care not to break apart
Distribute the sauce over the fillets
Garnish with chopped cilantro
Serve hot.
