6 large chunks (1.2 kg) of skinless robalo fillet, seasoned with salt and black pepper to taste
1 cup of wheat flour
1 tablespoon of olive oil
For the sauce
1 red bell pepper, seeded and chopped
2 cups of fish stock
1 diced onion
2 tablespoons of olive oil
1/4 cup of chopped parsley
1 1/2 teaspoons of cornstarch
1/2 cup of water
Salt to taste
1 tablespoon of well-rinsed preserved caper
For the farofa
1 diced onion
4 tablespoons of butter
2 cups of yellow cornmeal flour
1 teaspoon of chopped green onion
Salt to taste
6 large chunks (1.2 kg) of skinless robalo fillet, seasoned with salt and black pepper to taste
1 cup of wheat flour
1 tablespoon of olive oil
For the sauce
1 red bell pepper, seeded and chopped
2 cups of fish stock
1 diced onion
2 tablespoons of olive oil
1/4 cup of chopped parsley
1 1/2 teaspoons of cornstarch
1/2 cup of water
Salt to taste
1 tablespoon of well-rinsed preserved caper
For the farofa
1 diced onion
4 tablespoons of butter
2 cups of yellow cornmeal flour
1 teaspoon of chopped green onion
Salt to taste
Dust the fish with flour
Heat a skillet with olive oil and cook until golden brown, then flip and set aside
Transfer to a baking dish, cover with aluminum foil, and keep warm in a moderate oven (180°C)
Prepare the sauce
Cook the bell pepper in fish stock for 15 minutes or until tender, then puree in a blender and strain through a sieve
Heat olive oil in a pan and sauté the onion
Add the parsley and sauce mixture and simmer
Dissolve the cornstarch in water and add to the sauce, whisking constantly, until thickened
Season with salt and add the caper. Reserve
Prepare the farofa
Heat butter in a pan and sauté the onion until golden brown
Add the cornmeal flour and cook for 1 minute or until lightly toasted
Add the chopped green onion and season with salt
Serve the fish with the sauce, spooned over the top.
