Black olive-and-tomato mock-fish fillets
If you miss the sea flavors but you’re not a fan of mock fish, this might be the right recipe for you. Cassava root has the right consistency and texture to make awesome fish-like fillets. It reminds, indeed, cod or – if sliced thinly – sole.
To give it the appearance of fish fillets, you can slice it diagonally and boil it prior to cooking. Add a sheet of nori (the seaweed most commonly used for sushi) and you will also get the sea scent for the final touch.
Here, I have prepared a typical Italian dish that is very popular in all regions: Tomato and black olive “fish fillets”. The cassava “fillets” are simply baked in the oven with tomato slices, black olives, oregano, and a little olive oil.
This is a very light dish, ideal for dieting or a light summer dinner. You can accompany it with boiled or steamed baby potatoes for a full meal.
- 1 small cassava root
- Pinch of garlic salt
- 1 nori sheet
- A little olive oil
- Pinch of oregano
- 3 small tomatoes
- 3 teaspoons of black olive tapenade (or 5-6 black olives, halved)
- 2 tablespoons tomato sauce
Peel the cassava root with the help of a potato peeler. Chop off the upper end and slice it diagonally, into long ovals. Transfer the slices to a saucepot, cover with water and add a pinch of garlic salt. Cook for 20 minutes, then drain.
Oil a baking pot and cover the bottom with a nori sheet. Lay the cassava “fillets” onto the nori, to entirely cover the bottom of the pot. Rinse and slice the tomatoes and quarter them. Add them to the pot. Add a couple of tablespoons of tomato sauce. Sprinkle with oregano and spread some black olive tapenade.
Bake into the oven for 20 minutes at 350 degrees. At mid-cooking, add 1/4 cup of water to the pot.
Serve hot and enjoy the flavors of the sea!