Wash the fish and squeeze and rub the lime all over.
Place the strips of chillies and one of the sprigs of thyme (leaves only) and the beaten spring onion inside the gut of the fish close and set aside.
Lightly heat a large, wide saucepan and dissolve the oil, butter and coconut milk.
Add the bay leaves, garlic the other sprig of the thyme, butternut, red onions, potato, carrot and the other scotch bonnet chilli (whole).
Place the fish on top and cover the pan, cook for 3-5 minutes on each side on a low heat carefully turning them over.
Add the broccoli evenly on top and pour on the stock (or a little water).
Use a mortar and pestle to crack the pimento and sprinkle over the top.
Cook for further 5 minutes.
Season with salt.
Serve with rice and peas or plain rice.
Recipe courtesy of Tenderstem Broccoli