Summary

Ingredients

• 4 fish fillet (s), e.g., pangasius or redfish
• 6 tablespoon lime juice
• 1 kg tomato (s)
• 2 onions)
• 2 cloves garlic)
• 40 g olives, reen, pitted
• 2 tablespoon sugar
• 1 tablespoon oil
• salt and pepper
• 100 g desiccated coconut
• 1 egg yolk
• 2 teaspoons honey
• 1 chilli pepper (s), red

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Instructions

1. Rinse the fish, pat dry, drizzle with 4 tablespoons of lime juice. Score the tomatoes, briefly add to the boiling water, peel and dice. Peel the onions and 1 clove of garlic, core the chilli and chop everything like the olives.
2. Caramelize the sugar in the oil, sauté the onions, chopped garlic and chilli in it. Add tomatoes and olives, season. Cover everything and simmer for about 20 minutes.
3. Preheat the oven to 200 degrees (convection 180 degrees). Peel off 1 clove of garlic, mash it, mix with desiccated coconut, egg yolk, honey and 2 tablespoons of lime juice. Pour the tomato sauce into a baking dish. Salt and pepper the fish and brush with the coconut mixture.
4. Bake in the oven for 25 minutes. Serve, garnish with lime and herbs if necessary. Rice tastes good with it.