Directions
1Heat the oil in a skillet and add the onion, garlic and ginger.
2Let slightly but not browned.
3Add the red pepper, lemon juice and wine.
4Boil for a few minutes in order to evaporate the alcohol.
5Add the parsley and coriander.
6Season with salt and pepper.
7Add the tomatoes.
8Top with fish fillets.
9Reduce heat and cover pot.
10Cook over low heat until the fish is cooked.
11The fish cooking time depends on the thickness of the fillets.
12Serve with white rice and slices of boiled potatoes.
Ingredients
6 visfilets (150 up to 200 g each - 5 ½ to 7 grams each), clean, Boneless
1 large onion, peeled and thinly sliced
2 teaspoons garlic or 2 cloves of garlic, mince
1 teaspoon ginger (ginger), freshly grated (Optional)
1 yellow chili pepper, ground (Optional)
1 up to 2 tomatoes, peeled and sliced