Rinse the fish fillet under cold, running water. Dry with a paper towel and sprinkle with lemon juice. After 5 minutes, cut the fish into squares and season. Peel the aubergines, cut in half, remove seeds and cut into thin slices.
Next scald the tomatoes in hot water and peel them, removing the core of the stalk. Chop. Chop the onion. Grease an oven dish with margarine and fill it with alternate layers of chopped vegetables and fish pieces.
Pour the JUMBO Fish stock and the olive oil over the entire dish.
Bake in a 200ºC oven for 30 minutes. Just before removing from the oven, decorate with olives, chopped orange and grated coconut. The dish is now ready to serve.
Serves 4
