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Peixe na telha
Peixe na telha: Minas Gerais and Goiás fish baked on a clay tile with tomato, peppers and onion
Peixe na telha, 'fish on the tile', is a weekend dish of the river towns of Goiás and Minas Gerais, where restaurants by the Araguaia bring freshwater fish to the table still sizzling on a curved clay roof tile. At home a terracotta or ceramic baking dish does the job: fillets marinated in lime and garlic are layered with tomato, sweet peppers, onion and coriander and baked until the juices bubble. Suitable as part of a balanced diet: high-protein fish with lots of vegetables. About 290 kcal and 9 g carbohydrate per portion; serve with a salad, or a little brown rice instead of the usual white rice and farofa. The usual mistake is overbaking, which dries the fish; take it out the moment it flakes. Chef's tip: warm the clay dish in the oven first so the vegetables start sizzling at once.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 1 ¾ lb firm white fish fillets (tilapia, surubim or hake)in 4 pieces
- 2 limesjuiced
- 3 cloves garliccrushed
- 1 tsp salt
- ½ tsp black pepper
For the vegetables
- 3 tbsp olive oil
- 1 onionsliced into rings
- 3 tomatoessliced
- 1 red peppersliced
- 1 yellow peppersliced
- 4 tbsp fresh coriander and spring onionchopped
- 1 malagueta or other chilli (optional)sliced
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Method
0/6 doneStep 1: Toss the 1 ¾ lb firm white fish fillets (tilapia, surubim or hake) with 2 limes juice, 3 cloves garlic, 1 tsp salt and ½ tsp black pepper and marinate in the fridge for 30 minutes.
30 minStep 2: Put a terracotta or ceramic baking dish in the oven and heat to 400°F (350°F fan).
10 minStep 3: Brush the hot dish with half the 1 ½ tbsp olive oil and make a bed of half the ½ onion, 1 ½ tomatoes and peppers (½ red pepper, ½ yellow pepper).
3 minStep 4: Lay the fish on top with its marinade, then cover with the remaining onion, tomatoes, peppers (½ onion, 1 ½ tomatoes, ½ red pepper, ½ yellow pepper) and 1 malagueta or other chilli. Drizzle with the rest of the 1 ½ tbsp olive oil.
3 minStep 5: Bake for 20–25 minutes until the juices bubble and the fish is opaque and flakes easily in the thickest part.
22 minStep 6: Scatter with 4 tbsp fresh coriander and spring onion and serve straight from the dish.
1 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 38 g
- Carbs
- 9 g
- Fat
- 12 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does peixe na telha take?
- About 65 minutes in total: 40 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of limes?
- Lemon, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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