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1
Roughly chop nearly all of the cilantro and parsley, reserving a little of each for garnish.
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2
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.
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3
With a pestle, mash together all ingredients, gradually squeezing in the lime juice.
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4
Score the sea bass diagonally 3 times on each side.
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5
Stuff some of the vegetable-herb mixture into the slits and the inside of each fish and close back together.
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6
Cover the lobster halves with the vegetable-herb mixture, reserving about half of the vegetable-herb mixture for later.
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7
Heat the olive oil in a large skillet over medium-high heat.
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8
Arrange the sea bass and lobster, flesh side down in the hot pan.
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9
Cook for 2 minutes, and then pour over the coconut milk and bring to a simmer.
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10
After another 2 minutes, turn over the fish and lobster.
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11
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.
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12
Transfer to a large serving dish and sprinkle with remaining cilantro, parsley, and spring onions.
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13
Ladle dende oil, if using, in a slow circular motion over the top.
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14
*Cook's Note: Dende oil is an African palm oil that is widely used in the Brazilian state of Bahia and is difficult to obtain elsewhere.
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15
The dish is just as delicious without it.
