Moqueca

Method

Pat the fish dry and season with salt, pepper and half the lime juice, then set aside. Heat olive oil in a large shallow pan and soften the onions, garlic and chilli for 5 minutes until fragrant. Add the sliced peppers and cook for another 5 minutes until beginning to soften. Stir in the chopped tomatoes and half the fresh coriander and parsley, cooking for 3 minutes. Nestle the fish fillets into the vegetable mixture, pour over the coconut milk and remaining lime juice, then gently simmer for 12-15 minutes until the fish is opaque and flakes easily. Taste and adjust seasoning, then finish with the remaining fresh herbs and serve in the pan at the table with white rice.