4 (½ inch-thick) cod ﬁllets
4 cloves garlic, minced
Juice of 2 lemons (or 4 tablespoons lemon juice)
Pinch of salt
Pinch of pepper
1 tablespoon extra-virgin olive oil
2 onions, sliced ﬁnely
1 small green bell pepper, sliced
2 tomatoes, diced
1 teaspoon coriander
1 tablespoon tomato paste
¾ cup light coconut milk
- Rinse the ﬁsh and place it in a bowl with garlic, lemon juice, salt, and pepper. Let the ﬁsh marinate while you prep everything else.
- Heat the oil in a skillet over medium heat. Add the onions, green pepper, tomatoes, coriander, and tomato paste , stirring occasionally. Cook for 8 minutes, until the vegetables are softened. Bring the mixture to a boil and add the ﬁsh ﬁllets and the marinade. Lower the heat to medium and cook for 5 to 8 minutes.
- When the ﬁsh is almost done (after approximately 5 minutes), add the coconut milk and bring the mixture to one last boil for about a minute. Serve hot over brown rice.
Note: you may substitute other whiteﬁsh ﬁllets for the cod.
An Oldways recipe and George Middleton illustration.