Brazilian Fish Casserole with Green Coconut Rice, Roasted Peppers and Cilantro Cassava Crumbs

Instructions

1. 1

   1. Season the fish with 1 tablespoon (15 ml) of the lime juice, half of the chopped garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 10 minutes while you prepare the remaining components.

2. 2

   2. To roast the peppers, preheat the oven to 425°F (220°C). Place the red bell pepper and yellow bell pepper on a tray, toss with 1 tablespoon (15 ml) olive oil and a pinch of salt, and roast for 15 minutes until tender with lightly browned edges.

3. 3

   3. Meanwhile, make the green coconut rice. In a medium saucepan, heat half of the coconut milk (120 ml) with the water, white rice, and 1/2 teaspoon salt. Once it boils, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, add the scallions and 1 tablespoon of the cilantro, fluff with a fork, and keep covered.

4. 4

   4. In a large skillet or wide casserole, heat 1 tablespoon (15 ml) olive oil over medium heat. Sauté the onion for 4 minutes until translucent. Add the remaining garlic, sweet paprika, and ground cumin, and cook for 30 seconds more.

5. 5

   5. Stir in the crushed tomatoes, remaining coconut milk (120 ml), the remaining 2 tablespoons (30 ml) lime juice, 1/2 teaspoon salt, and the rest of the black pepper. Cook over medium heat for 5 minutes, stirring, until the sauce thickens slightly.

6. 6

   6. Add the roasted peppers to the sauce and stir. Nestle the fish fillets into the casserole in a single layer, spoon some sauce over them, cover, and cook on low for 8 to 10 minutes until the fish is opaque and flakes easily.

7. 7

   7. For the cassava crumbs, melt the butter in a small skillet over medium heat. Add the cassava flour and toast for 2 to 3 minutes, stirring constantly, until golden. Mix in the lime zest and the remaining chopped cilantro, then remove from the heat.

8. 8

   8. Serve a bed of coconut rice on each plate, top with the fish and plenty of tomato-coconut sauce, and finish with the cilantro cassava crumbs. Adjust salt if needed and serve hot.