30 ml extra virgin olive oil
4 filets of 200 g Badejo (or Cherne)
4 ripe and firm tomatoes
4 medium-sized potatoes
30 g unsalted butter
100 g tapioca flour with tucupi (available at Northeastern market stalls)
40 ml lime juice
40 g finely chopped lime zest (julienne)
100 ml mineral water at room temperature
15 g capers
Salt and black pepper to taste
30 ml extra virgin olive oil
4 filets of 200 g Badejo (or Cherne)
4 ripe and firm tomatoes
4 medium-sized potatoes
30 g unsalted butter
100 g tapioca flour with tucupi (available at Northeastern market stalls)
40 ml lime juice
40 g finely chopped lime zest (julienne)
100 ml mineral water at room temperature
15 g capers
Salt and black pepper to taste
Step 1
Heat the olive oil in a skillet
Season the fish (skin side up) with salt and black pepper until almost cooked through, then set aside
Separate the fish into individual portions
Cut the tomatoes in half and remove the skins
Season the tomatoes with salt and black pepper and roast them in a low oven for 10 minutes
Slice the potatoes into thin rounds, season them, and fry them in the same oil used for the fish until they're golden brown
Combine these ingredients in a medium oven for 5 minutes
Step 2
Heat the butter in a skillet and sauté the tapioca flour with tucupi
Set aside
In another skillet, heat the lime juice, its zest, mineral water, and capers
Arrange, on top of each fish filet, a layer of the tapioca flour mixture
Set aside
Place the potatoes in the center of the plate
Add half of a tomato on top of the potatoes
Then, place the fish on top of everything
Garnish with the remaining ingredients and serve.
