Ingredients
- 2 whole and cleaned fish
- 1 cup tomato paste
- 2 crushed garlic cloves
- 1 small onion chopped
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 2 cups coconut milk
- 1 cubanela pepper chopped
- juice of half a lemon
- 1/2 cup coriander or parsley
- 1 cup chopped ripe tomatoes
Lets go cook
Chop and season the fish with oregano and salt, let it rest for 20 minutes.
In the hot oil, fry the tomatoes, the tomato paste, the cubanela pepper, the garlic, the onion and the oregano, until forming a consistent sauce.
Pour the coconut milk, lemon juice and ½ cup of the sauce into the blender glass, blend, pour back into the pan, let it come to a boil
Place the fish, cover with the sauce and cook covered for about 8 minutes over low heat
Add the cilantrico bundle, cook for 2 minutes over high heat and serve.
Add salt as required and serve with white rice.