Poisson au coco

Rub the fish pieces with the lime juice, garlic, salt and oregano in a bowl. Leave to marinate for 15 minutes at room temperature.

• 800 g fish
• 1 lime, juiced
• 3 garlic cloves
• 1 tsp salt
• ½ tsp dried oregano

✅ C'est prêt quand : fish is evenly coated and has rested 15 minutes

Heat the oil in a large, deep frying pan (about 28 cm) over medium heat. Cook the onion and red and green peppers for 6 minutes, stirring now and then, until soft. Add the tomatoes and tomato paste and cook 5 minutes more.

• 2 tbsp vegetable oil
• 1 onion
• 1 red pepper
• 1 green pepper
• 2 tomatoes
• 1 tbsp tomato paste

✅ C'est prêt quand : vegetables are soft and the mixture smells fragrant