Baked Fish With Chilli Coconut Sauce

Methods/steps

Preheat the oven to 220C. If the fish fillets are too long cut them into six inch pieces. Make criss-cross slits on top. Rub with the mixture of sea salt; chopped fresh red chillies and lemon juice. Grease a baking tray. Place the fish pieces on it and drizzle two talespoons olive oil on top. Bake for twenty minutes. For the sauce; heat butter and one tablespoon of olive oil in a pan. Add onion; garlic; ginger and saute for a few seconds. Add fresh tomato puree; salt; fish stock; crushed red chillies and cook for about ten minutes. Strain the mixture pressing nicely. Heat the remaining olive oil in another pan. Add refined flour and saute for two minutes on low heat. Add the strained sauce and cook till thick. Stir in the coconut milk and bring to a boil. Remove from heat. Place the fish on a serving dish and Pour the sauce on the sides. Garnish with a parsley sprig and serve hot.