Jamie Magazine
By Almir Santos
Ingredients
1 kg monkfish or cod fillets, deboned and portioned
juice of 1/2 lemon
1/2 onion, sliced
1 1/2 tomatoes, sliced
1/2 green pepper, sliced
1/2 yellow pepper, sliced
1/2 red pepper, sliced
olive oil
1/2 bunch of coriander, chopped, plus extra to serve
160ml coconut cream
1 tbsp paprika
500g cooked rice, to serve
Method
- 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.
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