4 trout fillets
salt and pepper to taste
juice of 1 lime
1/4 cup olive oil or vegetable oil
1 onion, cut into thin slices
4 tomato slices
3 spoons chopped fresh parsley
1 red or green bell pepper, cut into slices
1/3 cup coconut milk
4 trout fillets
salt and pepper to taste
juice of 1 lime
1/4 cup olive oil or vegetable oil
1 onion, cut into thin slices
4 tomato slices
3 spoons chopped fresh parsley
1 red or green bell pepper, cut into slices
1/3 cup coconut milk
Rinse the trout according to instructions, season with salt and pepper, and lime juice
Set aside
Next, heat the olive oil or vegetable oil in a large skillet over medium-high heat
Add the onion, tomato, parsley, bell pepper, and cook for 5 minutes
Add the trout and lime juice
Cook for 10 minutes
Add the coconut milk, carefully turn the trout over, cook until golden brown, then transfer to a serving dish
Pour the pan juices over the top and serve immediately
Serves 4.
