Fish baked in coconut milk

Ingredients:

• 900 g thick fish fillet or steaks (halibut, cod or salmon)
• 4 tsp fresh lemon juice
• 2 tablespoons of vegetable oil
• 2 cups finely chopped onion
• 1/4 cup vegetable oil
• 2 tsp. crushed garlic
• 2 tsp. chopped ginger
• 1 teaspoon crushed green chili pepper (serrano, Thai, or jalapeño)
• 1 cup chopped fresh tomatoes

Spiced sauce:

• 1/2 cup canned unsweetened coconut milk
• 6 tsp ground coriander
• 1 tsp ground cumin
• 1/4 teaspoon ground red cayenne pepper
• 1/4 tsp ground black pepper
• 1/4 tsp ground turmeric
• 1/2 tsp fennel seeds (crush in a mortar and pestle until coarse)
• 1 and 1/4 teaspoons salt
• 1/4 cup chopped cilantro for garnish

Preparation:

1. Cut the fillet crosswise into 5 cm wide strips. Rub the fish with a mixture of lemon juice and oil, cover and refrigerate for an hour.
2. In a medium skillet over medium-high heat, sauté the onion in oil until the edges are nicely browned. Add the garlic, ginger, and green chili and cook, stirring, over medium heat for 2 minutes.
   
   Add the tomatoes, spice mix, fennel seeds, and salt and cook, stirring constantly, until the tomato pieces are reduced to a paste with chunks of flesh. Pour in the coconut milk and simmer for about 5 minutes, until a thick, rich sauce forms.
3. Preheat oven to 180°C.
   
   Place the fish in a greased baking dish (serving dish) large enough to hold the fish in a single layer.
   
   Bake, uncovered, for 10 minutes in a preheated oven. Pour the sauce over the fish, cover tightly with aluminum foil, and return to the oven for another 15-20 minutes, until the fish is opaque. Sprinkle with chopped cilantro.