Sea bream simmered in coconut milk - the fish dish you will love

Ingredients

• 2 cups coconut milk
• 1/2 cup water
• 14 oz sea bream
• 2 tomatoes
• 1 green bell pepper
• 2 onions
• 1 pinch of saffron
• 2 lime juice
• 4 Tbsp olive oil
• salt
• pepper
• 1 handful cilantro

Materials

• Pan
• Lemon squeezer
• Knife

Preparation

• Pour the lemon juice over the sea bream. Season with salt and pepper and refrigerate for 30 minutes.
• Cut the tomatoes and peppers into small pieces. Peel and cut the onions into pieces. Cut a few slices of the pepper crosswise to make flowers.
  
• Pour half the olive oil into a sauté pan and sear the marinated fish slices for 2 minutes on each side over high heat. Set aside.
• Pour the remaining olive oil into the same sauté pan and sauté the onions for about 3 minutes over medium/high heat.
  Then add the bell pepper and tomatoes and sauté for about 3 minutes over medium/high heat.
  
• Pour the coconut milk and water into the pan. Add the saffron and stir everything for 2 to 3 minutes over medium/high heat. Add the chopped cilantro and stir.
• Add the fish and simmer for 15 to 20 minutes. Finally add the lemon marinade and cook for another 5 minutes over medium heat.
  
• Don't forget to adjust the seasoning and sprinkle with chopped coriander when serving. You can accompany the fish with rice or potatoes.