Creamy coconut-curry fish

 Ingredients:

600 g of white fish (cod, hake or pollack)
1 red pepper (around 150 g)
1 medium onion (around 80 g)
1 clove of garlic (optional)
200 ml coconut milk
1 tablespoon of curry (mild or strong, depending on your taste)
1 tablespoon of olive oil
1 pinch of salt
Mill pepper
A few sprigs of coriander or parsley (for decoration)

preparation:

Rinse and cut the fish into large pieces (around 4 cm). Salt and pepper lightly.
Wash the pepper, remove the seeds and cut it into cubes. Peel the onion (and garlic if you like it), then finely slice them.
In a frying pan or sauté pan, heat the olive oil over medium heat. Add the onion (and garlic) and cook for 2 to 3 minutes, until lightly browned.
Then add the diced peppers and cook for another 3 minutes. Salt, pepper.
Sprinkle the curry, mix well to coat the vegetables, then pour in the coconut milk. Simmer for 2 minutes so the sauce begins to thicken.
Place the pieces of fish in the sauce. Cover and cook for 5 to 7 minutes, depending on the thickness of the fish. It should be opaque and come off easily with a fork.
Taste and adjust the seasoning if necessary. Sprinkle with coriander or parsley just before serving.