Colombian Bocachico with Casabe Crust, Tree Tomato Stew, and Warm Yuca Salad

Instructions

1. 1

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

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   2. Place the yuca in a pot with enough water to cover and 1 teaspoon salt. Cook over medium heat for 18 to 22 minutes, until tender but still holding its shape. Drain and keep warm.

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   3. While the yuca cooks, season the bocachico fillets with 1 tablespoon lime juice, half of the garlic, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Let them rest for 10 minutes.

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   4. In a bowl, combine the crushed cassava flatbread with the cilantro, the remaining garlic, 1 tablespoon vegetable oil, and a pinch of salt. Press this mixture onto the top of the fillets to create a light crust.

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   5. Arrange the fillets on the prepared tray and bake for 12 to 15 minutes at 220°C / 425°F, or until the fish is cooked through and the crust looks golden and crisp.

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   6. For the stew, heat 1 tablespoon vegetable oil in a wide skillet over medium heat. Sauté the scallions and red bell pepper for 4 minutes. Add the tree tomato, cumin, panela, 1/2 teaspoon salt, and the remaining black pepper. Cook for 8 to 10 minutes, stirring, until the stew is thick yet still saucy.

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   7. In a large bowl, combine the warm yuca with the red onion, avocado, vinegar, the remaining 2 tablespoons lime juice, the last tablespoon vegetable oil, and a pinch of salt. Toss gently so the avocado keeps its shape.

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   8. Spoon a layer of tree tomato stew onto each plate. Place a casabe-crusted bocachico fillet on top and serve with the warm yuca salad on the side. Adjust salt if desired and serve immediately.