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 4 fish fillets and pat dry with paper towels. Drizzle with 4 tablespoons of lime juice and set aside.
2. Score the tomatoes with a knife. Blanch them in boiling water for 1-2 minutes until the skin begins to split. Remove with a slotted spoon, let cool slightly, then peel and dice.
3. Peel the 2 onions and 1 clove of garlic, then chop finely. Core the 1 red chilli pepper and chop finely. Roughly chop the 40 g of green olives.
4. Heat 1 tablespoon of oil in a large pan over medium heat. Add 2 tablespoons of sugar and stir constantly for 2-3 minutes until it caramelizes to a golden brown.
5. Add the chopped onions, garlic, and chilli to the pan and sauté for 2 minutes until fragrant.
6. Stir in the diced tomatoes and olives, season with salt and pepper to taste, cover with a lid, and simmer over medium heat for about 20 minutes until the sauce thickens.
7. While the sauce simmers, preheat your oven to 200 °C / 400 °F (or 180 °C / 350 °F if using convection).
8. Peel and mash the remaining 1 clove of garlic. Mix the mashed garlic with 100 g of desiccated coconut, 1 egg yolk, 2 teaspoons of honey, and 2 tablespoons of lime juice until well combined.
9. Transfer the tomato sauce to a baking dish. Season the 4 fish fillets with salt and pepper, then brush generously with the coconut mixture.
10. Bake in the preheated oven for 25 minutes until the fish is cooked through and flakes easily with a fork.