2 onions, medium
2 clove(s) of garlic
1 chili pepper
2 tablespoon(s) olive oil
1 tablespoon(s) tomato paste
100 g red wine
1 tablespoon(s) thyme, fresh
2 bay leaves
400 g canned tomatoes
400 g coconut milk
1 vegetable bouillon cube
2 gilthead seabreams, filleted
lime juice, of 1 lime
lime zest, of 1 lime
coriander leaves, to serve


1.Finely chop the onions, garlic, and chili pepper (if you don’t want the food to be very hot, remove the seeds from the pepper before finely chopping it).
2.Heat olive oil in a pot over medium heat and sauté the onion, garlic and chili pepper for 2-3 minutes until they are soft and their aromas come out.
3.Add the tomato paste and sauté for 1 minute along with the vegetables.
4.Add the wine and wait until 2/3 of the wine evaporates.
5.Add the thyme, bay leaves, canned chopped tomato, coconut milk, and vegetable cube. Lower heat, mix using a wooden spoon and simmer.
6.When the sauce comes to a boil, carefully add the fish fillets to the pot. Cover with lid and allow the fillet to boil for 4-5 minutes.
7.Carefully remove the fillets from the pot using a spatula. Keep them warm in a plate. Continue boiling the sauce for approximately 15 minutes.
8.When the sauce is thick, remove the pot from the heat and add the lime zest and lime juice. Mix and add salt and pepper if necessary.
9.Serve the fillets with the sauce and coriander leaves.

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