How to make
Squeeze the juice from half a lemon and set aside the other half to garnish the fish when serving.
Pour the juice over the fillets, you can also grate some of the citrus peel, but on a very fine grater and only the yellow part.
Sprinkle them with olive oil and set aside a spoon for when baking the fillets.
Sprinkle the fillets with dill and as much salt as you like, spread them with crushed or grated garlic and leave them for 30 minutes in a cool place.
Heat a non-stick pan over high heat and spread it evenly with the olive oil you set aside.
Bake the fish on both sides for a very short time, by starting on the side with the skin.
Drizzle them with coconut milk and the rest of the marinade and reduce the heat.
Cook them for 5 minutes or until the sauce is reduced. It also depends on the thickness of the fish fillets, but keep in mind that whitefish cooks quickly and if you cook it too long, it will become dry.
Serve the fish warm, drizzled with the coconut sauce and sprinkled with chopped fresh coriander leaves.
Enjoy your meal!
