Ingredients

Title Value
1. Fish 1 PC.
2. Tomatoes 1 PC.
3. Fennel 1 PC.
4. Shallot 1 PC.
5. Garlic 2 clove
6. Salt 1/2 Tsp
7. Lemon juice 1/2 Art.
8. Olive oil 1/3 Art.
9. Coriander 1 Tsp
10. Allspice 1 Tsp
11. Thyme 1 Tsp
12. Bay leaf 2 PC.
13. Parsley (greens) 2 PC.
14. Lime 1 PC.

Cooking

1 . Stage

Finely chop the tomato and onion, cut the fennel into slices.

1. Stage. Finely chop the tomato and onion, cut the fennel into slices.

2 . Stage

Grind coriander in a mortar.

1. Stage. Grind coriander in a mortar.

3 . Stage

In a separate bowl mix garlic (crushed in a garlic crusher), salt, lemon juice, olive oil, coriander, pepper, thyme and bay leaf.

1. Stage. In a separate bowl mix garlic (crushed in a garlic crusher), salt, lemon juice, olive oil, coriander, pepper, thyme and bay leaf.

4 . Stage

Place the vegetables in a heated frying pan, pour the resulting sauce and stew with the lid on low heat for 30 minutes.

1. Stage. Place the vegetables in a heated frying pan, pour the resulting sauce and stew with the lid on low heat for 30 minutes.

5 . Stage

Wash the fish, remove the scales, remove the swimmers and tail, and cut off the head.

1. Stage. Wash the fish, remove the scales, remove the swimmers and tail, and cut off the head.

6 . Stage

Salt and pepper the fish a little. Put a few lime slices and a sprig of fennel inside.

1. Stage. Salt and pepper the fish a little. Put a few lime slices and a sprig of fennel inside.

7 . Stage

Place the fish on top of the stewed vegetables, pour the sauce over the vegetables and cook with the lid on low heat for 10 minutes. Then flip the fish to the other side and cook for another 10 minutes.

1. Stage. Place the fish on top of the stewed vegetables, pour the sauce over the vegetables and cook with the lid on low heat for 10 minutes. Then flip the fish to the other side and cook for another 10 minutes.

8 . Stage

Cook the rice separately. When serving, place the rice around the fish and sprinkle with parsley.

1. Stage. Cook the rice separately. When serving, place the rice around the fish and sprinkle with parsley.