Peixe na Telha

Peixe na telha — fish on a clay roof tile — is an iconic street preparation from Recife and the coastal towns of Pernambuco in northeast Brazil. A whole fillet is laid directly onto a terracotta roof tile, blanketed in tomatoes, onions, peppers and fresh herbs, then set over a wood fire or charcoal grill. The porous clay diffuses heat gently while the fish steams in its own juices. It is the northeast coast distilled into a single communal dish.

Serves: 4

Ingredients

• 4 firm white fish fillets, such as tilápia, sea bass or grouper, each about 180g (6 oz)
• 2 tsp (6g) fine sea salt
• 1 tsp (3g) ground cumin
• Juice of 2 limes
• 3 tbsp (45ml) olive oil
• 2 ripe tomatoes, thinly sliced
• 1 large white onion, thinly sliced into rings
• 1 green pepper (capsicum), thinly sliced
• 1 red pepper (capsicum), thinly sliced
• 4 cloves garlic, thinly sliced
• 1 fresh red chilli, sliced
• Large handful fresh coriander (cilantro), roughly torn
• Large handful flat-leaf parsley, roughly torn
• 2 tbsp (30ml) extra olive oil to finish

Instructions

1. Light the charcoal grill and allow it to reach medium-high heat with glowing coals, about 25–30 minutes.
2. Season the fish fillets with salt, cumin and lime juice. Allow to marinate for 10–15 minutes.
3. Brush a large terracotta oven dish or heavy baking tray with olive oil (authentic telha tiles are used in Brazil; a ceramic baking dish works well at home). Arrange the fish fillets in a single layer.
4. Layer the tomato slices, onion rings, green and red pepper, garlic and chilli over and around the fish. Drizzle with olive oil.
5. Place the dish on the grill grate over medium heat. Cover the grill or tent the fish loosely with foil. Cook for 18–22 minutes until the fish is opaque throughout and the vegetables are soft and lightly charred at the edges.
6. Remove from heat. Scatter generously with coriander and parsley. Serve directly from the dish with white rice and farofa.

Cook's Notes: The traditional telha (roof tile) imparts a faint earthy mineral flavour impossible to replicate exactly indoors, but a preheated terracotta cazuela or cast-iron griddle comes close. The dish can also be made in a hot oven at 220°C (430°F) for 20 minutes if a grill is unavailable.