Creole "Court-Bouillon"

Ingredients
Marinade :
 * salt ;
 * pepper;
 * garlic;
 * clove;
 * 2 limes ;
 * hot pepper;
 * 21.6 oz to 28.8 oz of fish;
 * onion two tomatoes ;
 * 3 teaspoons of oil ;
 * thyme;
 * ¼ litre of water.

Directions

 * 1) Keep the fish marinated for one hour. Cook in oil : the sliced onion, the peeled tomatoes. When all is brown, add a bowl of water and a garlic clove, boil it and dip the fish into it.
 * 2) Simmer for 10 to 20 minutes (depends on the thickness of the fish).
 * 3) Serve hot with the juice from the cooking accompanied with the juice of the lemon and hot pepper if you wish.