1 golden fish of about 3 kg
salt and lime juice to taste
10 small potatoes
1 large sweet potato
1 small cauliflower
200g of green beans
2 carrots
pineapple cut into slices
pumpkin compote
For the farofa:
1 1/2 cup of tapioca flour
small onion finely chopped
1/4 cup of pickled olives
1/2 cup of pineapple chunks
salt and black pepper to taste
For the coconut cream:
1 cup of coconut milk
2 tablespoons of olive oil
salt and black pepper to taste
3 small green onions finely chopped
4 sprigs of parsley finely chopped
12 tablespoons of tomato puree
1 tablespoon of wheat flour
1 golden fish of about 3 kg
salt and lime juice to taste
10 small potatoes
1 large sweet potato
1 small cauliflower
200g of green beans
2 carrots
pineapple cut into slices
pumpkin compote
For the farofa:
1 1/2 cup of tapioca flour
small onion finely chopped
1/4 cup of pickled olives
1/2 cup of pineapple chunks
salt and black pepper to taste
For the coconut cream:
1 cup of coconut milk
2 tablespoons of olive oil
salt and black pepper to taste
3 small green onions finely chopped
4 sprigs of parsley finely chopped
12 tablespoons of tomato puree
1 tablespoon of wheat flour
Clean and season the fish with salt and lime juice. Reserve
In a large pot, cook the vegetables, removing them as they're cooked but still crisp
Cut them into pieces
Make the farofa by mixing all ingredients and stuff the fish
Place it in a baking dish and arrange all vegetables around it, along with the pineapple and pumpkins
In another pot, mix all cream ingredients and heat while stirring until slightly thickened
Pour the cream over the fish and bake in a moderate oven (180°C) for about 40 to 50 minutes
Serve warm.
