Spread the lime zest over the base of a 33cm x 23cm shallow dish. Lay the fish in the dish and pour over the lime juice.
Using a mortar and pestle, crush the thyme leaves, black peppercorns and 1 tbsp of olive oil to make a paste. Rub the paste all over the fish and then sprinkle over the rum. Cover and marinate in the fridge for about 1 hour.
Heat the remaining olive oil in a large deep saucepan and fry the onion for 4-5 minutes, or until soft. Add the chopped parsley, garlic and sugar and cook for about 4 minutes.
Now add the tomato, prawns and the fish with the marinade to the pan. Pour over the stock and tomato purée and cook gently for 8-10 minutes, or until the fish is cooked through and flakes easily.
Season with a little more black pepper and serve with the lime halves and some chunky wholemeal bread.
|Cooked King Prawns||8|
|Tomato Puree||3 tbsp|
|Beef Tomato Sliced (or Equivalent Smaller Tomatoes)||1|
|Dark Muscovado Sugar||2 tsp|
|Garlic Cloves Peeled And Crushed||2|
|Handful Of Fresh Flat-leaf Parsley Chopped|
|Onion Peeled And Cut Into Rings||1|
|Olive Oil||3 tbsp|
|Dark Rum (optional)||1 tbsp|
|Leaves From A Handful Of Fresh Thyme Sprigs|
|Black Peppercorns||½ tsp|
|Skinless White Fish Fillets Such As Cod. Haddock Or Hoki||2 x 175g-225g|
|Grated Zest And Juice Of 1 Lime|
|Freshly Ground Black Pepper|
|Fresh Lime Halves. To Serve|