Dominican Fish Casserole with Toasted Coconut, Green Banana, and Sweet Peppers

Instructions

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   1. Preheat the oven to 375°F / 190°C. Season the fish fillets with half of the mashed garlic, 1 teaspoon dried oregano, the sour orange juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let rest for 15 minutes while you prepare the sauce.

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   2. Place the shredded coconut in a wide skillet over medium heat and toast for 2 to 4 minutes, stirring constantly, until golden and fragrant. Remove it so it does not burn.

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   3. In the same skillet, heat 1 tablespoon vegetable oil. Add the red onion, sweet peppers, and the remaining garlic. Sauté for 4 to 5 minutes until the onion softens. Stir in the tomato, tomato paste, the remaining teaspoon of oregano, the rest of the salt, and the rest of the pepper. Cook 3 minutes more.

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   4. Add the coconut milk, water, and half of the chopped cilantro. Add the toasted coconut as well and mix היטב. When the sauce starts to gently simmer, lower the heat and cook for 5 minutes so the flavors develop.

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   5. Meanwhile, heat the remaining tablespoon of oil in another skillet over medium-high heat. Lightly brown the green banana slices for 2 minutes per side; they should not be fully cooked, only lightly seared. Remove and set aside.

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   6. Transfer the coconut sauce to a casserole dish or ovenproof baking dish. Arrange the fish fillets on top with their marinade juices and place the browned green banana slices around them.

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   7. Bake the casserole at 375°F / 190°C for 18 to 22 minutes, or until the fish is cooked through and flakes easily, and the bananas are tender when pierced with a knife.

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   8. Remove the casserole from the oven and drizzle the lime juice over the top. Finish with the remaining fresh cilantro. Let rest 5 minutes before serving so the sauce can settle.