Baked Fish with Plantain Chip Crust and Coconut Tree Tomato Sauce

Instructions

1. 1

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

2. 2

   2. Place the cassava in a pot with enough water and 1 teaspoon of salt. Cook for 18 to 20 minutes, until tender but still firm. Drain well and remove any tough fiber from the center.

3. 3

   3. Toss the cooked cassava with 1 tablespoon of annatto oil, 1/4 teaspoon cumin, and a pinch of black pepper. Spread it on the tray and bake for 15 to 18 minutes at 220 °C / 425 °F, turning halfway through, until golden at the edges.

4. 4

   4. Meanwhile, season the fish fillets with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon cumin, half of the minced garlic, and 1 tablespoon lime juice. Let rest for 10 minutes.

5. 5

   5. In a bowl, combine the crushed plantain chips and toasted pumpkin seeds. Brush the top of each fillet with the beaten egg, then press the plantain chip and pumpkin seed mixture on top to form a crust.

6. 6

   6. Once the cassava is partially golden, remove the tray from the oven, arrange the cassava to the sides, and place the fish fillets in the center. Bake everything together for 12 to 15 minutes at 220 °C / 425 °F, until the fish is cooked through and the crust looks crisp.

7. 7

   7. For the sauce, melt the butter in a skillet over medium heat. Add the red onion and cook for 3 minutes. Stir in the remaining garlic, chopped tree tomato, the remaining cumin, a pinch of salt, and black pepper. Cook for 4 to 5 minutes, stirring, until the tomato softens.

8. 8

   8. Add the coconut milk and simmer the sauce for 5 minutes over medium-low heat until slightly thickened. Stir in the remaining lime juice and half of the culantro or cilantro. Adjust salt if needed.

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   9. Serve the golden cassava as a base, place the crusted fish on top or alongside, and finish with the warm coconut and tree tomato sauce. Sprinkle with the remaining culantro or cilantro and serve immediately.