Brazilian Fish Casserole with Coconut Milk, Sweet Corn and Lime Farofa

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F. Pat the fish fillets dry with paper towels and place them on a plate. Toss them with 15 ml (1 tbsp) lime juice, half of the chopped garlic, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Let them rest for 10 minutes while you prepare the sauce.

2. 2

   2. In a large oven-safe skillet or casserole, heat 15 ml (1 tbsp) olive oil over medium heat. Add the onion and red bell pepper and cook for 5 minutes until softened. Stir in the remaining garlic, sweet paprika, and cumin, and cook for 30 seconds more.

3. 3

   3. Add the crushed tomato, coconut milk, sweet corn, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Simmer the sauce for 5 minutes over medium heat so it thickens slightly. Add half of the chopped cilantro and stir.

4. 4

   4. Arrange the fish fillets over the sauce, pour in any juices from the marinade, and cover the skillet or casserole with a lid or foil. Transfer to the oven at 200°C / 400°F for 12 to 15 minutes, until the fish is tender and flakes easily.

5. 5

   5. While the fish bakes, make the farofa. In a medium skillet, heat the remaining 15 ml (1 tbsp) olive oil with the butter over medium heat. Add the cassava flour and cook for 3 to 5 minutes, stirring constantly, until golden and crisp.

6. 6

   6. Remove the farofa from the heat and mix in the lime zest, the remaining 15 ml (1 tbsp) lime juice, and the chopped chives or scallions. Taste and adjust with an extra pinch of salt if needed.

7. 7

   7. Remove the casserole from the oven and let it rest for 2 minutes. Finish with the remaining fresh cilantro on top. Serve the fish with plenty of sauce and a generous spoonful of crunchy lime farofa on each plate.