Caribbean Baked Cod with Cassava Crust and Warm Pineapple Chili Herb Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or baking dish with 1 teaspoon of the coconut oil.

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   2. In a bowl, mix the grated cassava, shredded coconut, half of the red onion, half of the garlic, half of the cilantro, the cumin, 1/2 teaspoon of the allspice, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and 1 tablespoon of the melted coconut oil. Stir until the mixture is moist and holds together.

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   3. Pat the cod fillets dry with paper towels. Season them with the remaining salt, the remaining black pepper, and 2 tablespoons of the lime juice. Place them on the prepared tray.

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   4. Divide the cassava mixture over the top of each cod fillet and press gently to form an even crust.

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   5. Bake for 16 to 20 minutes at 220 °C / 425 °F, or until the fish is cooked through, flakes easily, and the crust is golden around the edges.

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   6. While the fish bakes, heat the olive oil in a skillet over medium heat. Add the remaining red onion, the remaining garlic, the red bell pepper, and the habanero chili. Cook for 3 to 4 minutes, stirring, until the onion softens.

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   7. Add the pineapple, scallions, thyme, the remaining allspice, the honey, and the remaining 2 tablespoons of lime juice. Cook for 4 to 5 minutes over medium heat until the pineapple is hot and juicy but still holds its shape.

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   8. Remove the skillet from the heat and stir in the remaining cilantro. Taste the warm sauce and adjust salt if needed.

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   9. Let the cod rest for 2 minutes out of the oven. Serve each portion with plenty of the warm pineapple, chili, and herb sauce spooned over or alongside.

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    10. For a deeper golden finish, broil the fish for 1 to 2 minutes at the end at the same oven setting of 220 °C / 425 °F, watching closely so the crust does not burn.