Olive oil (for greasing)
For the sauce
2 medium salted fish (160 g), with leaves, chopped
1 large onion (150 g) well chopped
2 medium carrots (240 g) chopped
1 small red pepper (100 g), chopped
1 can of tomato pulp (400 g)
1/2 tablespoon of olive oil
1/2 cup of water (120 ml)
For the fish
6 fillets of fish (500 g)
1 tablespoon of salt
1/2 cup of all-purpose flour (60 g)
3 tablespoons of olive oil
2 tablespoons of lemon juice
For the coconut cream sauce
1/3 cup of cornstarch (35 g)
1 1/2 cups of milk (360 ml)
1 cup of coconut milk (240 ml)
1/2 teaspoon of salt
4 large black olives (35 g for garnish)
Olive oil (for greasing)
For the sauce
2 medium salted fish (160 g), with leaves, chopped
1 large onion (150 g) well chopped
2 medium carrots (240 g) chopped
1 small red pepper (100 g), chopped
1 can of tomato pulp (400 g)
1/2 tablespoon of olive oil
1/2 cup of water (120 ml)
For the fish
6 fillets of fish (500 g)
1 tablespoon of salt
1/2 cup of all-purpose flour (60 g)
3 tablespoons of olive oil
2 tablespoons of lemon juice
For the coconut cream sauce
1/3 cup of cornstarch (35 g)
1 1/2 cups of milk (360 ml)
1 cup of coconut milk (240 ml)
1/2 teaspoon of salt
4 large black olives (35 g for garnish)
Grease a 30 cm diameter mold with olive oil. Reserve
Prepare the sauce: in a medium saucepan, combine the fish, onion, carrot, pepper, tomato pulp with its liquid and olive oil
Bring to a medium heat and cook, stirring occasionally with a wooden spoon and adding water gradually, until the sauce thickens and the vegetables are tender (about 20 minutes). Reserve
Prepare the fish: season the fillets with salt and coat them in flour. Reserve
In a large non-stick skillet, heat the olive oil over medium heat
Arrange the fillets side by side in the skillet and fry until the bottom is golden brown, adding lemon juice gradually (about 7 minutes)
Flip and cook the other side until it separates into flakes (about 1 minute). Reserve
Prepare the coconut cream sauce: in a medium saucepan, mix together the cornstarch, milk, coconut milk, and salt
Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and starts to separate from the bottom of the pan (about 9 minutes). Reserve
Arrange the fish fillets in the reserved mold and cover with the vegetable sauce
Top with the coconut cream sauce
Tap the mold gently on a flat surface to release any air bubbles
Cover with plastic wrap and let it rest for about 1 hour
Preheat the oven to 180oC (medium)
Unmold onto a large, flat plate and cover with aluminum foil, place in the preheated oven and let it warm through (about 14 minutes)
Remove the aluminum foil
Garnish with black olives and serve immediately
519 calories per serving
