Andean Cod in Peanut-Barley Sauce with Roasted Sweet Plantain

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the ripe plantains on a baking tray, brush them with the melted butter and a pinch of salt, and roast for 20 to 25 minutes, turning halfway through, until golden and caramelized.

2. 2

   2. Meanwhile, season the cod fillets with 15 ml (1 tbsp) lime juice, salt, and black pepper. Let them rest for 10 minutes.

3. 3

   3. Heat 15 ml (1 tbsp) achiote oil in a wide skillet over medium heat. Sear the cod for 3 to 4 minutes per side, until just cooked through and flaky. Remove carefully and keep warm.

4. 4

   4. In the same skillet, add the remaining achiote oil. Sauté the red onion for 4 minutes until softened. Add the garlic and ground cumin, and cook 1 minute more, stirring constantly.

5. 5

   5. Stir in the peanut paste and mix well with the sautéed aromatics. Gradually add the milk and then the hot fish stock or water, whisking or stirring to create a smooth sauce with no lumps.

6. 6

   6. Add the cooked pearl barley and simmer over low heat for 5 to 7 minutes, until the sauce thickens and the barley is well integrated. Add half of the fresh cilantro and the remaining lime juice, and adjust salt if needed.

7. 7

   7. Return the cod to the skillet and cook gently for 2 minutes in the sauce so it absorbs flavor without falling apart too much.

8. 8

   8. Serve a generous base of peanut-barley sauce, place the cod on top, add the roasted sweet plantain on the side, and finish with crumbled fresh cheese and the remaining chopped cilantro.