Brazilian Fish Casserole with Toasted Coconut Rice, Peppers, and Crispy Tapioca Crumbs

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Pat the fish fillets dry and season them with 1 tablespoon (15 ml) lime juice, half of the garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the sweet paprika. Let stand for 10 minutes.

2. 2

   In a medium saucepan, heat 1 tablespoon (15 ml) olive oil over medium heat. Add the white rice and 15 g (about 3 tablespoons) of the shredded coconut; toast for 2 minutes, stirring, until fragrant.

3. 3

   Add the water and 1/2 teaspoon salt to the rice. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

4. 4

   While the rice cooks, heat the remaining 1 tablespoon (15 ml) olive oil in a large oven-safe skillet or shallow casserole over medium heat. Sauté the onion for 3 minutes. Add the remaining garlic, red bell pepper, and yellow bell pepper, and cook 4 minutes more until they start to soften.

5. 5

   Add the crushed tomato, coconut milk, 2 tablespoons of the chopped cilantro, the remaining 1 tablespoon (15 ml) lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer over medium heat for 5 minutes so the sauce comes together.

6. 6

   Place the fish fillets over the sauce, spoon some sauce over them, and transfer the skillet to the oven. Bake at 400°F (200°C) for 12 to 15 minutes, until the fish is cooked through and flakes easily.

7. 7

   Meanwhile, make the crispy crumbs. In a small skillet, melt the butter over medium heat. Add the granulated tapioca, the remaining shredded coconut, and the chives. Cook for 2 to 3 minutes, stirring constantly, until the mixture is golden and crisp. Remove from the heat.

8. 8

   Fluff the toasted coconut rice with a fork and mix in half of the remaining cilantro. Taste and adjust salt if needed.

9. 9

   Serve a bed of toasted coconut rice on each plate. Top with the fish and plenty of pepper-tomato sauce. Finish with the crispy tapioca crumbs and the rest of the fresh cilantro.