Este prato, “Filetes de Cherne com Pimentos”, é uma fusão de sabores mediterrânicos e atlânticos, combinando a carne firme e saborosa do cherne com um rico e aromático molho de tomate e pimentões assados. É uma refeição robusta e reconfortante, perfeita para um almoço de domingo ou um jantar especial, que celebra a abundância dos ingredientes portugueses.

Ingredientes

  • 1,5 kg de cherne (8 filetes grossos)
  • Sal grosso q.b.
  • Sumo de 1 limão
  • 2 1/2 dl de azeite virgem
  • 2 cebolas cortadas às rodelas
  • 4 dentes de alho laminados
  • 1 folha de louro
  • 1 colher de sopa de pimentão doce
  • 750 g de tomates maduros sem peles nem sementes, cortados aos pedacinhos
  • 1 colher de sopa de farinha
  • 1 dl de vinho branco seco
  • Sal e pimenta preta moída na ocasião q.b.
  • 750 g de batatas cozidas cortadas aos cubos
  • 1 cálice de vinho do Porto
  • Pimentos verdes assados e cortados às tiras (para guarnecer)

Preparação

  1. Cortei o cherne em 8 filetes grossos, temperei com sal grosso e sumo de limão, e deixei repousar por 60 minutos.
  2. Num tacho, levei ao lume o azeite com as cebolas, alhos e a folha de louro. Quando a cebola ganhou cor, adicionei o pimentão doce e o tomate picado.
  3. Polvilhei com farinha, juntei o vinho branco, temperei com sal e pimenta e deixei cozer até o molho apurar.
  4. Distribuí o molho de tomate num tabuleiro de forno, cobri com as batatas cozidas e coloquei os filetes por cima.
  5. Levei ao forno previamente aquecido durante 20 minutos.
  6. No final, reguei com o vinho do Porto e servi com os pimentos verdes assados cortados às tiras.

Ready for a delightful taste of the Portuguese coast, infused with rich Mediterranean flavours? Here’s the English version of this wonderful recipe.

Fillets of Wreckfish with Peppers

This recipe for Fillets of Wreckfish with Peppers (Filetes de Cherne com Pimentos) is a truly satisfying and flavourful dish that showcases the versatility of Portuguese cuisine. Wreckfish, or Cherne, is prized for its firm, flaky white flesh and mild, sweet flavour, making it an excellent choice for absorbing the rich aromas of the accompanying tomato and pepper sauce. This dish offers a hearty and comforting meal, ideal for a special gathering or a relaxed weekend lunch.

The foundation of this dish is a deeply flavourful tomato sauce, elevated by the aromatic base of onions, garlic, and bay leaf, and given a warm, sweet earthiness from the pimentão doce (sweet paprika). Allowing the wreckfish fillets to marinate briefly in coarse salt and lemon juice helps to firm up the fish and infuse it with a subtle brightness, enhancing its natural flavour. The method of layering the sauce, potatoes, and fish in a baking dish ensures that all components cook together harmoniously, allowing the flavours to meld beautifully.

The addition of roasted green peppers at the end not only provides a vibrant visual contrast but also a lovely smoky and slightly sweet counterpoint to the richness of the fish and sauce. A final drizzle of Port wine just before serving adds a touch of sophisticated sweetness and depth, making this dish truly special. Serve this robust meal as is, or with a simple green salad to complete the experience.

Ingredients

  • 1.5 kg wreckfish (or cod, hake, or similar firm white fish), yielding 8 thick fillets
  • Coarse sea salt, to taste
  • Juice of 1 lemon
  • 250ml (2 1/2 dl) virgin olive oil
  • 2 onions, sliced into rings
  • 4 cloves of garlic, thinly sliced
  • 1 bay leaf
  • 1 tbsp sweet paprika (*pimentão doce*)
  • 750g ripe tomatoes, peeled, deseeded, and diced
  • 1 tbsp all-purpose flour
  • 100ml (1 dl) dry white wine
  • Salt and freshly ground black pepper, to taste
  • 750g cooked potatoes, diced
  • 1 shot (cálice) of Port wine
  • Roasted green bell peppers, cut into strips (for garnish)

Preparation

  1. Cut the wreckfish into 8 thick fillets. Season them generously with coarse sea salt and lemon juice. Let them rest for 60 minutes.
  2. In a large saucepan or pot, heat the olive oil over medium heat. Add the sliced onions, thinly sliced garlic, and the bay leaf. Sauté until the onions turn translucent and slightly golden.
  3. Stir in the sweet paprika and the diced tomatoes. Cook for a few minutes, stirring occasionally, allowing the tomatoes to break down.
  4. Sprinkle the flour over the tomato mixture and stir well to combine. Pour in the white wine, season with salt and freshly ground black pepper. Let the sauce simmer gently until it thickens and the flavours have melded.
  5. Spread half of the prepared tomato sauce evenly over the bottom of an ovenproof baking dish. Arrange the diced cooked potatoes over the sauce. Place the fish fillets on top of the potatoes. Pour the remaining tomato sauce over the fillets.
  6. Preheat your oven to a moderate temperature (around 180°C/350°F). Bake the dish for approximately 20 minutes, or until the fish is cooked through and flakes easily.
  7. Just before serving, drizzle the baked dish with Port wine. Garnish with strips of roasted green bell peppers. Serve immediately.