Preparation

Season the fish with salt and lemon and marinate for 30 minutes. Reserve.
In a pan (preferably of clay), sauté in garlic the oil and half of the onion, tomato and coriander.
Place the slices over the sauté in a single layer. Then turn the slices to pick up the seasoning on both sides. Then add the rest of the onion, tomato and coriander.
Drizzle with the annatto tincture and a little more oil.
Cook over high heat, and when it boils, add a few drops of lemon. (Do not stir or add water)
With the aid of thermal gloves or a cloth, swing the pan from time to time so as not to stick to the bottom.
When the fish is already cooked, sprinkle the chives on top.
Serve with white rice.

Ingredients

  • 1 kg of whiting in slices
  • 1/2 bunch of finely chopped cilantro
  • 1 large onion, finely chopped
  • 4 skinless and seedless ripe tomatoes
  • 3 cloves of finely chopped garlic
  • 1/2 cup olive oil
  • 2 tablespoons of annatto tincture (or use annatto seeds heated in sunflower oil)
  • 3 tablespoons finely chopped chives
  • salt to taste
  • lemon and black pepper to taste