Entree: Brazil – Goias – Peixe na Telha (Baked fish cooked on a heated unglazed clay roof tile with a tomato-onion sauce and fresh herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 5 min

Total 45 min

Ingredients

- 4 fish fillets, approx. 6 oz (170 g) each, firm white fish (pintado, tilapia, cod, or similar)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) annatto (urucum) oil or neutral oil infused with 1 tsp (2 g) ground annatto for color
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves garlic (about 9 g), minced
- 3 medium tomatoes, about 12 oz (340 g) total, chopped
- 1 small green bell pepper, about 4 oz (115 g), seeded and thinly sliced
- 1/4 cup (60 ml) dry white wine or fish stock
- 2 tbsp (30 ml) lime juice (from about 1 lime)
- 1/4 cup (15 g) fresh cilantro (coriander leaves), chopped
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 g) smoked paprika or mild hot paprika
- 1 tsp (5 g) fine sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 unglazed clay roof tile (telha), cleaned and free of glaze (do not use decorative glazed tile)
- Lime wedges, for serving

Instructions

1. Preheat: Heat the oven to 400°F (200°C). Place the clean unglazed clay tile on a baking sheet and warm it in the oven for 15–20 minutes so it is evenly hot.
2. Make sauce: In a large skillet, heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 ml) annatto oil over medium heat. Add the sliced onion and cook until softened, about 6–8 minutes. Add minced garlic and cook 1 minute. Stir in chopped tomatoes and green pepper, simmer 6–8 minutes until sauce thickens slightly. Add white wine or stock, lime juice, smoked paprika, salt, and pepper; simmer 2–3 minutes. Stir in cilantro and parsley, remove from heat.
3. Season fish: Pat fillets dry and rub with remaining 1 tbsp (15 ml) olive oil and 1 tsp (5 g) salt and a pinch of black pepper. Let rest 5 minutes.
4. Assemble on tile: Remove hot tile from oven (use oven mitts) and place on a heatproof surface. Spoon a thin layer of tomato-onion sauce onto the tile where each fillet will sit to prevent sticking. Place fillets on the tile and spoon additional sauce over each piece.
5. Bake: Return the tile with fish to the oven and bake 10–14 minutes, depending on fillet thickness, until fish flakes easily and reaches about 145°F (63°C) internal temperature.
6. Finish and serve: Carefully transfer fillets to plates (or serve directly from the tile). Spoon remaining sauce over fish, garnish with extra cilantro and lime wedges. Serve immediately with rice, farofa, or roasted cassava as preferred.