Caribbean Cuisine
Ingredients:
- 4 firm white fish fillets, skin removed.
- Juice of ½ a lime.
- 1 tbsp olive oil.
- 1 red onion, finely sliced, or 6 spring onions /scallions, sliced.
- 3 garlic cloves, finely minced.
- 400 g tin best quality chopped tomatoes.
- 1 red pepper, cut in half and into strips.
- 8 jarred peppers, halved.
- 150 ml water or tomato juice.
- 10 green olives pitted and halved.
- 1 tbsp capers, rinsed.
- 1 tbsp jalapeno peppers, chopped.
- 2 bay leaves or 4 dried lime leaves.
- Fresh coriander for serving.
- Lime halves for serving.
Directions:
- Heat the oven to 200C/400F.
- Rub the lime juice into the fish and set aside for no more than 15 minutes.
- Heat the oil in a frying pan and slowly cook the onion for 10 minutes, until soft and pale.
- Add the garlic and cook for an additional minute.
- Add tomatoes, red pepper, water or tomato juice, olives, capers, jalapenos, and lime or bay leaves.
- Simmer the sauce for 10 to 15 minutes, or until the pepper is just tender.
- Place the fish in a baking dish and spoon the sauce on top. Bake for 15 to 20 minutes, depending on the thickness of the fish.
- Scatter with coriander and serve with brown rice or crushed skin-on new potatoes, plus a green vegetable or two and extra lime.