Rinse the fish, pat dry and sprinkle with 4 tablespoons lime juice. Score the tomatoes, put them briefly into boiling water, peel and dice. Peel the onions and 1 clove of garlic, remove the seeds from the chili and chop everything like the olives.
Caramelize the sugar in the oil, sauté the onions, chopped garlic and chili. Add the tomatoes and olives, season. Cover and simmer for about 20 minutes. Preheat the oven to 200 degrees (convection oven 180 degrees).
Peel 1 clove of garlic, crush, mix with grated coconut, egg yolk, honey, 2 tablespoons lime juice. Pour the tomato sauce into a baking dish. Salt and pepper the fish, coat with the coconut mixture.
Bake in oven for 25 minutes. Serve, garnish with limes and herbs if desired. Serve with rice.
