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.

Observations

What kind of fish to use for this recipe?
Fish with firm flesh: swordfish, monkfish, sea bream, tuna... The cooking time will depend on the type of fish.

How to store this recipe?
You can keep this dish refrigerated in an airtight container for 2 days.

What if I have sauce left?
You can cook shrimp, chicken and use the same sauce, for example. You can also simply cook rice noodles and pour the sauce over them to sublimate them.

What are the best accompaniments for fish?
Cooked potatoes, rice or mixed vegetables.

What can I substitute for cilantro?
Replace cilantro with parsley!

Cookware

Attributes

Questions

Photos of members who cooked this recipe