Hake with broccoli and cauliflower in coconut cream

Slice the onion into half-rings and sauté in a pan until golden brown.

Reduce the heat, add the fish fillet, season with salt and pepper, and add a little water.

Cover with a lid and simmer for 15 minutes.

Slice the zucchini into half-rings, and chop the broccoli and cauliflower.

Add the vegetables to the fish and pour in the coconut cream.

Add lemon juice, thyme, rosemary, turmeric, and squeeze in half a clove of garlic.

Let it simmer for another 15 minutes.