Ingredients

2 limes, juice and grated zest of 1, the other halved for serving

1 skinned white fish fillet, such as cod or hoki, about 175-200g (6-8oz)

2 lemons, juice only

2 x 15g packets fresh thyme

¼ tsp white pepper

1 tbsp dark rum

3 tbsp vegetable oil

1 onion, cut into thin rings

A handful of fresh coriander, chopped

2 garlic cloves, chopped

1 beefsteak or 3 normal tomatoes, sliced

2 tsp dark muscovado sugar

A shake of Angostura bitters (optional)

Basmati rice or boiled potatoes and steamed vegetables, to serve

Instructions

Step 1: Pour the juice and scatter the zest of one lime into a shallow dish large enough to hold the fish in one layer. Swirl the juice around to cover the surface. Lay the fish on top and pour over the lemon juice.

Step 2: Strip the thyme leaves from the stalks. Crush the leaves with a pinch of salt and the white pepper using a pestle and mortar to create a rough paste. Spread this thyme paste over the fish gently, taking care not to break the flesh. Pour over the rum, rub it in lightly, then cover and leave to marinate outside the fridge for about 1 hour.

Step 3: Heat the oil in a wide shallow pan with a lid. Add the onion rings and cook for 4-5 minutes until they begin to soften.

Step 4: Add the coriander, garlic, tomato slices, and muscovado sugar to the onions. Stir and cook for 3-4 minutes until the tomatoes release their juices and the mixture smells sweet.

Step 5: Lift the fish from the marinade and nestle it among the onions and tomatoes in the pan. Pour over the marinade, 3 tablespoons of water, and the Angostura bitters if using.

Step 6: Cover and gently cook for 6-8 minutes until the fish flakes easily and onions are softened but still retain some bite. Season with salt and pepper to taste. If desired, squeeze over the remaining lime for extra tanginess.

Step 7: Serve the stew hot with basmati rice or boiled potatoes and steamed vegetables.

Tips & Variations

For an extra layer of flavor, try adding a small diced Scotch bonnet pepper when cooking the onions, but be cautious if you prefer mild heat.

If fresh thyme isn’t available, use dried thyme but reduce the amount to 1 teaspoon as it is more concentrated.

You can substitute white fish with firm-fleshed varieties like snapper or sea bass for different textures.

Angostura bitters add a distinctive aromatic note; if unavailable, omit it without compromising the dish.

FAQs

Can I prepare the marinade the night before?

Yes, you can marinate the fish in the fridge overnight for a stronger infusion of flavors. Just cover the dish tightly to prevent drying out.

What if I don’t have Angostura bitters?

Angostura bitters are optional and add a unique aromatic quality. If you don’t have them, you can leave them out without greatly affecting the overall taste of the stew.