Ingredients

• 2 bunches fresh cilantro leaves
• 2 bunches fresh parsley leaves
• 6 cloves garlic, chopped
• 10 tomatoes, roughly chopped
• 6 onions, chopped
• 4 green peppers, seeded and chopped
• 3 tablespoons salt
• Freshly ground pepper
• 2 bunches spring onions, finely sliced
• 6 limes, halved
• 2 large whole sea bass, cleaned
• 2 large lobsters, halved
• 5 tablespoons light olive oil
• 1 pint coconut milk
• 1/2 ladle dende oil, optional* (about 4 tablespoons)

Instructions

1. Roughly chop nearly all of the cilantro and parsley, reserving a little of each for garnish. Place the cilantro, parsley, garlic, tomatoes, onions, peppers, salt, pepper, and most of the spring onions (reserve some for garnish) into a large heavy bowl. With a pestle, mash together all ingredients, gradually squeezing in the lime juice.
2. Score the sea bass diagonally 3 times on each side. Stuff some of the vegetable-herb mixture into the slits and the inside of each fish and close back together. Cover the lobster halves with the vegetable-herb mixture, reserving about half of the vegetable-herb mixture for later.
3. Heat the olive oil in a large skillet over medium-high heat. Arrange the sea bass and lobster, flesh side down in the hot pan. Cook for 2 minutes, and then pour over the coconut milk and bring to a simmer. After another 2 minutes, turn over the fish and lobster. Add the remainder of the vegetable-herb mixture, and cook for another 10 minutes, or until the fish and lobster are tender and the vegetables are cooked through.
4. Transfer to a large serving dish and sprinkle with remaining cilantro, parsley, and spring onions. Ladle dende oil, if using, in a slow circular motion over the top.