Honduran fish in roasted tomato and coconut recado with golden cassava

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the tomatoes, bell pepper, onion, and garlic on a sheet pan. Add 1 tablespoon vegetable oil, half of the salt, and a little black pepper. Roast for 20 minutes, until the vegetables are browned on the edges and the tomatoes are soft.

2. 2

   2. While the vegetables roast, place the cassava in a pot with the water and a pinch of salt. Cook over medium heat for 18 to 22 minutes, until tender but not falling apart. Drain, remove any tough inner fiber, and set aside.

3. 3

   3. Add the roasted tomatoes, bell pepper, onion, garlic, coconut milk, annatto, cumin, oregano, and half of the culantro to a blender. Blend until smooth. For a finer texture, strain the sauce if desired.

4. 4

   4. Season the fish fillets with the remaining salt, black pepper, and 1 tablespoon of lime juice.

5. 5

   5. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the fish for 2 minutes per side, just until lightly colored. Carefully transfer to a plate.

6. 6

   6. In the same skillet, pour in the blended sauce and cook over medium heat for 6 to 8 minutes, stirring occasionally, until it thickens slightly and deepens in color.

7. 7

   7. Return the fish to the skillet with the sauce. Cover and cook over low heat for 5 to 7 minutes, until the fish is cooked through and flakes easily with a fork. Add the remaining lime juice and adjust salt to taste.

8. 8

   8. To finish the cassava, heat the remaining tablespoon of vegetable oil with the butter in another skillet over medium heat. Brown the cooked cassava for 5 to 8 minutes, turning it, until the edges are golden. Add a pinch of salt.

9. 9

   9. Serve the fish covered with the roasted tomato and coconut recado. Finish with the remaining chopped culantro and serve with the hot golden cassava.