Step 1

Place fish in a large glass bowl and season with salt, pepper and lime juice. Set aside in the fridge for about 15 minutes.

Step 2

In a large Dutch oven pot (or clay pot), add 2 tablespoon of olive oil over medium heat. Add the garlic and hot pepper and cook for about 1 minute.

Step 3

Spread diced tomatoes on the bottom of the pot.

Step 4

Then, add bell peppers and sliced onions.

Step 5

Add the fish fillets and cilantro, parsley and coriander on top. Season with a pinch of salt and pepper again.

Step 6

Pour the coconut milk and add tomato paste. Bring to a boil over medium-high heat. Then cover, lower the heat to a simmer and cook for 15 minutes, or until the onions are tender and the fish are fully cooked.

Step 7

Taste and adjust seasonings if desired. Garnish with chopped fresh cilantro and parsley. Serve with rice and salad.