Start by preparing the mashed yuca. In a pot, boil the peeled yuca, cut into pieces and cleaned of the central fibers. Cover with water and add salt. When tender, remove and let dry on paper towels.

Mash with a fork until you get a puree. Add the teaspoon of butter and mix until fully combined. Set aside.

While the yuca is cooking, boil the potato with the skin on in plenty of salted water. When you can easily pierce it with a fork, remove and let cool until you can handle it. Then peel and cut into small cubes. Set aside.

In a skillet, sauté the grated onion and red bell pepper. When the onion starts to turn translucent, add the tomato sauce. Cook for a few minutes to blend the flavors, then add the reserved yuca puree.

Mix the yuca into the sauce with a fork. When the yuca has absorbed all the sauce and starts to form a ball, remove and set aside.

Prepare the potato salad. Cut the olives into quarters and add to the potatoes; dice the tomato; add a bit of yogurt dressing and it's ready.

Season the fish fillets with salt and coat with a mixture of flour and garlic powder. Shake off the excess flour and fry in a skillet with plenty of oil. Let drain on paper towels and serve.