Season the fish fillets with a paste made with mashed garlic cloves, salt and thyme.
Cover the fish with the paste on one side, let it rest for 10 minutes to incorporate the flavors.
On a skillet over medium heat, add 1 Tbsp olive oil. Add shallots and sautée for 1 minute. Add coconut milk and bring it to a simmer. Simmer it for approx. 5 minutes or until reduced to
a thicker sauce. Season with salt and pepper. Reserve.
Place the coconut flakes on a dry skillet over medium low heat and cook for 3-5 minutes or until golden brown. Reserve.
On another skillet, add 1 Tbsp olive oil and when hot, add fish fillets. Cook the fish 2-3 minutes each side. Remove it from heat and prepare to serve.
Place the sauce on plate, add the fish on top and sprinkle the toasted coconut flakes on top. Add a lime wedge and serve. Enjoy!