Brazilian Fish Casserole with Coconut Rice, Roasted Pumpkin and Cashew Lime Gremolata

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray and toss with 1 tablespoon olive oil, half of the sweet paprika, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 25 to 30 minutes, turning once halfway through, until golden and tender.

2. 2

   2. Meanwhile, make the coconut rice. In a medium saucepan, heat 1/2 tablespoon olive oil over medium heat. Add half of the finely chopped onion and half of the garlic; sauté for 2 to 3 minutes. Stir in the rice for 1 minute. Add 200 ml coconut milk, the water, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Let it rest covered for 5 minutes.

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   3. Season the fish fillets with the juice of 1 lime, the ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes while you prepare the casserole base.

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   4. In a large oven-safe skillet or casserole, heat the remaining 1 tablespoon olive oil with the dendê oil over medium heat. Add the sliced onion and cook for 3 minutes. Add the remaining garlic and the red bell pepper and cook for 4 minutes. Add the chopped tomatoes, the remaining sweet paprika, and cook for 5 minutes until a rustic sauce forms.

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   5. Pour the remaining 200 ml coconut milk into the skillet, add the zest of 1 lime, and stir. Adjust with 1/2 teaspoon salt and a pinch of black pepper. Set the fish fillets over the sauce, cover the pan with a lid or foil.

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   6. Transfer the casserole to the oven at 200 °C / 400 °F and bake for 12 to 15 minutes, until the fish is cooked through and flakes easily with a fork.

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   7. Make the gremolata by mixing the roasted cashews, parsley, cilantro, zest of the second lime, and 1 tablespoon of juice from that lime. Toss well to create a fresh, crunchy topping.

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   8. Fluff the coconut rice with a fork. Serve a bed of rice, add the roasted pumpkin on the side, and place the fish with its coconut tomato sauce on top or alongside. Finish with the cashew lime gremolata over the dish.

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   9. If desired, let the casserole rest for 2 minutes before serving so the sauce settles slightly and the flavors come together.

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    10. Serve hot, making sure to divide the bell pepper, onion, and tomato from the sauce among all portions so every ingredient is used.