Brazilian Baked Tilapia with Coconut-Lime Farofa Crust, Black Bean Purée and Warm Collard Greens

Name: Brazilian Baked Tilapia with Coconut-Lime Farofa Crust, Black Bean Purée and Warm Collard Greens
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Brasileña
Ingredients: 21 oz tilapia fillets; 3 tbsp lime juice; 1 tsp lime zest; 4 cloves garlic; 1 1/2 tsp salt; 1/2 tsp black pepper; 3 tbsp olive oil; 3/4 cup cassava farofa; 1/4 cup unsweetened shredded coconut; 1 cup red onion; 1/4 cup fresh cilantro; 3 cups cooked black beans; 1 tsp ground cumin; 6 oz collard greens; 1 tbsp butter; 1/2 cup water

An original recipe inspired by Brazilian flavors: baked tilapia fillets topped with a crunchy farofa, coconut, and lime crust, served over a silky black bean purée and finished with warm garlicky collard greens. It brings together texture, freshness, and depth in a comforting, balanced dish.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g tilapia fillets (skinless)
45 ml lime juice (divided)
2 g lime zest (finely grated)
12 g garlic (chopped, divided)
8 g salt (or to taste, divided)
2 g black pepper (freshly ground, divided)
45 ml olive oil (divided)
80 g cassava farofa (harina of yuca tostada)
25 g unsweetened shredded coconut ( )
120 g red onion (finely chopped, divided)
12 g fresh cilantro (chopped)
500 g cooked black beans (escurridos, with 120 ml/1/2 cup of su líquido or agua reservada)
2 g ground cumin ( )
180 g collard greens (in strips finas, without stalks duros)
15 g butter ( )
120 ml water (for ajustar the puree)

Nutrition facts

per serving

465 kcal

Calories

37 g

Protein

24 g

Carbs

24 g

Fat

8 g

Fiber

16 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or dish with a little of the olive oil.
2
2. Place the tilapia fillets in a bowl and toss them with 30 ml (2 tbsp) lime juice, half of the chopped garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Let marinate for 10 minutes while you prepare the other components.
3
3. In another bowl, mix the cassava farofa, shredded coconut, lime zest, half of the red onion, half of the cilantro, 1 tablespoon olive oil, and a pinch of salt and pepper. Stir with a fork until the mixture is loose and slightly moistened.
4
4. Heat a small saucepan over medium heat with 1 tablespoon olive oil. Sauté the remaining half of the red onion for 3 minutes. Add the remaining garlic and the ground cumin; cook 30 seconds more.
5
5. Add the cooked black beans along with 120 ml (1/2 cup) of their reserved cooking liquid or water, 15 ml (1 tbsp) of the remaining lime juice, 1/2 teaspoon salt, and a pinch of black pepper. Cook for 5 minutes, stirring occasionally.
6
6. Blend the beans with an immersion blender or mash them very well until thick and creamy. Stir in the butter and adjust the texture with the water if needed. Keep warm over very low heat.
7
7. Arrange the tilapia fillets on the prepared tray. Press the farofa-coconut mixture onto the top of each fillet to create an even crust.
8
8. Bake the tilapia for 12 to 15 minutes at 220 °C / 425 °F, until the fish flakes easily and the crust is golden. For extra color, broil for 1 to 2 minutes, watching closely.
9
9. While the fish bakes, heat a wide skillet over medium heat with the last tablespoon of olive oil. Add the sliced collard greens, a pinch of salt, a pinch of black pepper, and the remaining 15 ml (1 tbsp) lime juice. Sauté for 3 to 4 minutes until tender but still bright green. Stir in the remaining cilantro at the end.
10
10. To serve, spoon a base of black bean purée onto each plate. Set a crusted tilapia fillet on top and finish with the warm collard greens on the side.
11
11. Serve immediately, spooning over any pan juices to reinforce the lime, garlic, and coconut flavors.

Chef tips

If the farofa mixture looks too dry, add 1 extra teaspoon of olive oil before topping the fish. For a smoother bean purée, pass it through a sieve after blending.

Substitutions

You can substitute tilapia with another firm white fish. Collard greens can be replaced with kale. For a dairy-free version, replace the butter with more olive oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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