for 4 people

Fish

2 ½ dl	coconut milk
1 tbsp	tomato puree
¼ tsp	salt
500 g	seabream fillets, bones removed
¼ tsp	salt

Tomatoes

500 g	vine-ripened cherry tomatoes
1 tbsp	olive oil
¼ tsp	ground cardamom
½ tsp	salt
a little	pepper

To bake

1	organic lemon, in slices

How it's done

Fish

Mix the coconut milk, tomato puree and salt in the prepared dish. Salt the fish fillets, place in the dish.

Tomatoes

Place the tomatoes in the dish alongside the fish, drizzle with the oil, season.

To bake

Approx. 20 mins. in the upper half of an oven preheated to 200 °C. Remove from the oven, garnish with the lemon slices.

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