1 kg monkfish or cod fillets , deboned and portioned
½ lemon , juice of
½ onion , sliced
1½ tomatoes , sliced
½ green pepper , sliced
½ yellow pepper , sliced
½ red pepper , sliced
½ a bunch of coriander , chopped, plus extra to serve
160 ml coconut cream
1 tbsp paprika
500 g cooked rice , to serve
Tap For Method
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By Almir Santos
Tap For Ingredients
Place the fish in a baking dish, season and squeeze over the lemon juice. Pop it in the fridge and marinate for about 10 minutes.
In a large frying pan, layer up the onion, tomatoes and peppers before finishing with the fish. Drizzle a little olive oil over everything and sprinkle on the coriander. Pop the lid on and cook over a medium heat for 15 minutes, until the veg is softened.
Pour in the coconut cream and a splash of water, but don't be tempted to stir it. Pop the lid back on and continue to cook for 5 minutes.
Sift in the paprika and cook, uncovered, for a further 15 minutes. Scatter over a little extra coriander and serve with rice on the side.