← All recipes · Species guide: Snook
Brazil · Snook

Brazilian Snook Baked on a Clay Tile

Robalo na Telha

A Brazilian country-restaurant favorite: robalo fillets baked on a clay roof tile under tomatoes, onions and peppers, then carried bubbling to the table on the same tile.

  • Prep 20 min
  • Cook 30 min
  • Serves 4
  • Level Easy
Photo: Valeria Boltneva · Pexels
Served with: Brazilian Toasted Cassava Flour ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the topping

Method

Step by step, the way it is done on the island.

  1. Season the fish. Toss the snook with the lime juice, garlic, salt and pepper. Let it sit 20 minutes.
  2. Heat the oven. Heat the oven to 400 °F (200 °C). Brush a clean clay tile or a shallow clay or glass baking dish with some of the olive oil.
  3. Layer. Lay half the onions on the tile, put the fish on top, then cover with the tomatoes, peppers, the rest of the onions and the olives.
  4. Bake. Pour the coconut milk and remaining oil over everything. Cover with foil and bake 15 minutes, then uncover and bake 10–12 minutes more until the fish flakes and the juices bubble.
  5. Serve. Scatter with cilantro and scallions and serve on the tile with white rice and farofa.

On the side

The side dish that belongs with it, full recipe included.

Brazil

Brazilian Toasted Cassava Flour

Farofa

Cassava flour toasted in butter with onion and garlic until sandy and golden. Brazilians sprinkle it over rice, beans and fish stews for crunch.

  • Prep 5 min
  • Cook 15 min
  • Serves 6
  • Level Easy

You need

  • 4 tbsp butter
  • 3 strips bacon, chopped (optional)
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups (250 g) coarse cassava flour (farinha de mandioca)
  • 1 tsp salt
  • 2 tbsp chopped parsley or scallion

How to make it

  1. Render. In a wide pan, fry the bacon until crisp. Add the butter and onion and cook 5 minutes until soft and lightly golden. Add the garlic for 1 minute.
  2. Toast the flour. Add the cassava flour and salt. Stir constantly over medium-low heat for 6–8 minutes until it smells nutty and turns light gold.
  3. Finish. Take off the heat and stir in the parsley. Serve in a bowl with a spoon so everyone can sprinkle their own.

Photo: Melsj · CC BY-SA 4.0

More ways to cook Snook

Same fish, a different corner of the sea.

Cartagena, ColombiaCartagena Fried Snook
Bilbao, Basque Country, SpainSnook in Basque Red Pepper Sauce
Maracas Bay, TrinidadMaracas Bay Bake and Snook