Date Night · Brazilian
Peixe na Telha
White fish baked in a sauce of coconut and tomato. It is traditionally presented on a rustic clay tile to retain the heat.
Why This Works
Baking the fish on a bed of vegetables creates a natural steaming environment that keeps the fish incredibly moist.
The Upgrade
Add a splash of dendê oil before putting it in the oven for a deeper, more authentic Brazilian coastal flavor.
Chef's Secret
Michelin TechniqueThe key is to not overbake; as soon as the fish flakes, pull it out so the sauce doesn't separate or reduce too far.
Ingredients
Total time including resting: 45 min
Directions
Marinate fish fillets in lime juice, salt, and garlic for 15 minutes to firm up the proteins.
15 minLayer the tomato and pepper slices in the bottom of a shallow baking dish.
2 minPlace the marinated fish on top of the vegetable bed.
1 minPour the coconut milk over the fish and vegetables, ensuring the fish is partially submerged.
1 minBake in a 375°F oven until the fish is opaque and flakes easily with a fork.
20 minGarnish liberally with fresh cilantro before serving, capturing the bright aroma of the herbs.
1 minWine Pairing
Viognier
White Wine
The BottleYalumba The Virgilius Viognier
Viognier's inherent stone fruit aromatics and oily, full-bodied texture mirror the coconut milk base perfectly. Its low acidity allows the delicate sweetness of the fish to shine without being overwhelmed.
Nutrition per Serving
380
calories
34g
protein
8g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed White Rice
Fluffy grains are essential to absorb the flavorful coconut and tomato sauce.
Ingredients
Directions
Rinse rice under cold running water in a fine-mesh sieve until the water runs completely clear.
Combine rice, water, salt, and butter in a medium saucepan; bring to a boil over medium-high heat.
Reduce heat to the lowest setting, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes.
Remove from heat and let stand, covered, for 5 minutes to allow moisture to redistribute.
Fluff grains gently with a fork before serving.
Side Dish
Farofa
Toasted cassava flour provides a crunchy texture contrast to the tender, sauce-laden fish.
Ingredients
Directions
In a medium skillet, melt the butter over medium heat. Add the onion and cook until softened, about 3-4 minutes.
Add the minced garlic and diced bacon to the skillet. Cook until the bacon is crisp and the garlic is fragrant, about 3-5 minutes.
Stir in the cassava flour, salt, and pepper. Continue to cook, stirring constantly, until the flour is toasted and lightly golden brown, about 5-7 minutes. Be careful not to burn.
Remove the skillet from the heat.
Stir in the chopped fresh parsley.
Serve immediately.
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