Creole Style Golden Pomfret slowed cook in coconut oil and served with a delightful creole sauce.

1 whole golden pomfret cleaned and gutted

Coconut Oil

Salt

Pepper

1 garlic clove

1 medium onion, sliced

1/2 cup tomatoes, diced

1/8 tsp crushed peppercorn

2 whole clove

1/2 tbsp parsley, chopped

1 thyme sprig

1 tbsp pikliz

salt to taste

Make 2 to 3 slits on each side of the fish, season with salt and pepper on each side. In a heated wok or large skillet, add coconut oil. Add fish and let fry 7 to 10 minutes both sides, until golden brown. Remove and leave about 1 tablespoon of oil in pan. Add garlic, onion and tomatoes. Let ingredients fry for about 2 minutes while turning. Add remaining ingredients and let all cook slowly until well incorporated. Serve hot with fish.