Fish with Shrimp Sauce

Season the fish fillets with salt and pepper. Place them in a dish and add the chopped garlic, oregano, thyme, and olive oil.

Heat a non-stick skillet and add the butter and coconut oil. Once hot, sear the seasoned fish fillets until golden. Add the white wine and cook for 2 minutes.

Remove the fish fillets from the skillet and wrap each one individually in aluminum foil. Pour a bit of the cooking liquid into each packet, seal them tightly, and place them on a baking dish.

Bake the fish in a preheated oven at 180°C (350°F) for 10 minutes.

Finely chop the onion, red bell pepper, and garlic.

Heat a skillet and add the olive oil and butter. Sauté the onion, red bell pepper, and garlic until softened. Season with salt and pepper.

Add the whole shrimp to the skillet and cook for 5 minutes. Pour in the rum and let it evaporate.

Stir in the coconut milk, heavy cream, grated ginger, and sugar. Adjust seasoning with salt and pepper if needed. Mix well to combine all the ingredients and flavors.

Remove the fish from the oven and carefully unwrap the aluminum foil.

Serve each fish fillet topped with the shrimp sauce. Garnish with lettuce leaves or your preferred side dish.