Serves 4-6
1. Pound together a few hot chilies with a little salt and the lemon juice.
2. Rub this mixture liberally over the fish and set aside to marinate in the refrigerator for 1 hour.
3. Transfer to a roasting pan.
4. Arrange the onion rings and bell pepper strips over the top then pour in the coconut milk (mix with the tomato purée first).
5. Cover with a lid or a sheet of kitchen foil, then transfer to an oven pre-heated to 180°C and bake for 40 minutes, or until the fish is tender (it will flake readily with a fork).
6. When ready, carefully transfer the fish to a serving dish.
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