Ecuadorian Fish in a Tropical Coconut Citrus Sauce

Directions

Marinate 1kg of white fish in the juice from 2 oranges, the juice of 2 limes, 4 cloves of garlic, 1tsp ground coriander, 1tsp cumin, 1tsp annatto, salt and pepper.
Refrigerate for one hour.
In a pot, sauté a sliced onion along with two chopped bell peppers.
Once soft and translucent, add 4 diced tomatoes and cook until the tomatoes break down and release their juices.
Add 400ml of coconut milk, mix well, and simmer for 10min.
Next, add the marinated fish to the pot along with the marinade.
Cover and simmer for 20min or until the fish is fully cooked.
Serve with rice and fried plantains.