📝 About This Recipe
A rustic masterpiece from the heart of Brazil, Peixe na Telha is a sensory celebration where firm white fish is slow-simmered in a rich, coconut-infused tomato broth directly on a traditional ceramic tile. This method ensures even heat distribution and imparts a subtle earthiness that perfectly complements the vibrant flavors of dende oil and fresh coriander. It is a communal dish that brings the soul of the Brazilian coast and riverside to your table with its bold colors and aromatic depth.
🥗 Ingredients
The Fish & Marinade
- 1.2 kg Surubim, Pintado, or Halibut fillets (cut into thick 2-inch chunks)
- 2 pieces Lime juice (freshly squeezed)
- 4 cloves Garlic (minced into a paste)
- to taste Salt and Black Pepper
The Aromatics & Sauce
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Dendê Oil (Red Palm Oil) (essential for authentic flavor and color)
- 2 medium Yellow Onion (sliced into thin rings)
- 1 each Bell Peppers (Red, Yellow, Green) (seeded and sliced into rings)
- 4 large Roma Tomatoes (ripe, sliced into rounds)
- 400 ml Coconut Milk (full fat for richness)
- 1/2 cup Tomato Purée
- 1 bunch Fresh Cilantro (Coriander) (finely chopped)
- 1/2 cup Green Onions (sliced)
- 1-2 pieces Malagueta or Chili Pepper (minced, optional for heat)
👨🍳 Instructions
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1
Pat the fish chunks dry with paper towels. In a large bowl, toss the fish with lime juice, minced garlic, salt, and pepper. Let it marinate in the refrigerator for at least 20-30 minutes.
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2
If using a traditional clay tile or a deep ceramic dish, preheat your oven to 200°C (400°F). Place the empty tile inside for 10 minutes to warm up gradually.
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3
Carefully remove the hot tile from the oven. Drizzle the bottom with the olive oil and half of the dendê oil, spreading it evenly across the surface.
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4
Create a 'bed' for the fish by layering half of the onion rings, half of the bell pepper rings, and half of the tomato slices on the bottom of the tile.
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5
Arrange the marinated fish chunks in a single layer over the bed of vegetables.
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6
Cover the fish with the remaining onions, peppers, and tomatoes, creating a colorful mosaic.
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7
In a separate jug, whisk together the coconut milk, tomato purée, and the remaining dendê oil. Pour this mixture evenly over the entire dish.
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8
Sprinkle half of the chopped cilantro and green onions over the top. Add the minced chili peppers if you prefer a spicy kick.
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9
Cover the tile tightly with heavy-duty aluminum foil to trap the steam and moisture.
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10
Place the tile back into the oven and bake for 25-30 minutes. The fish should be opaque and flake easily when tested with a fork.
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11
Remove the foil and bake for an additional 5-10 minutes to allow the sauce to thicken slightly and the vegetables to soften beautifully.
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12
Remove from the oven and garnish generously with the remaining fresh cilantro and green onions before serving immediately while the sauce is still bubbling.
💡 Chef's Tips
Always use a firm-fleshed white fish; flaky fish like cod will disintegrate during the long simmer. If you don't own a ceramic tile, a heavy cast-iron skillet or a deep stoneware baking dish works as an excellent substitute. Do not skip the Dendê oil—it provides the characteristic orange hue and nutty flavor that defines Brazilian seafood. Ensure your vegetables are sliced to a uniform thickness so they cook at the same rate as the fish. Taste the sauce halfway through and adjust salt carefully, as the flavors concentrate during roasting.
🍽️ Serving Suggestions
Serve with 'Arroz Branco' (fluffy Brazilian white rice) to soak up the delicious coconut broth. Accompany with 'Pirão', a traditional thick porridge made from the fish juices and cassava (manioc) flour. A side of 'Farofa' (toasted cassava flour with butter) adds a necessary and delightful crunch. Pair with a cold Caipirinha or a crisp, dry Sauvignon Blanc to cut through the richness of the coconut milk. A simple side of sliced avocado seasoned with lime and salt provides a cooling contrast.