Fish Fillets with Coconut Milk

Rinse and dry the fish fillets, place them in a large enough bowl and rub with salt and oregano (1). Squeeze the lime and pour over them. Place the fish fillets in the refrigerator with the lid on for about 2 hours.

Remove the skin from the onion and finely dice it. Peel the garlic clove. Blanch (scald) the tomato with boiling hot water, skin, halve, remove seeds and stem and finely dice. Rinse and clean the celery and also finely dice it.

Heat the oil in a frying pan and sauté the onion cubes in it until light. Add the garlic through the garlic press, add the tomato and celery cubes and stir-fry for about 2 minutes. Add bay spice, coconut milk, fish stock and paradeis pulp to the frying pan and simmer gently at medium temperature for about 10 minutes. Then turn down the heat. Keep a serving dish warm. Place the fish fillets in the sauce and continue to simmer gently at a low temperature for another 10 minutes, carefully turning the fillets once to the other side.

Place the fish fillets on the warmed serving platter and pour the sauce over them. Garnish with oregano leaves (2) if desired.

Serve with long-grain rice.

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