Golden Cod with Toasted Corn, Poblano and Lime Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the poblano pepper on a small tray and roast for 12 to 15 minutes, turning once, until tender with charred spots. Let it rest for 5 minutes, then chop it.

2. 2

   Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and toast the corn for 5 to 7 minutes, stirring occasionally, until some kernels are golden. Reserve 1/4 cup for garnish.

3. 3

   In the same skillet, add the shallot, garlic, and the remaining olive oil. Cook for 2 to 3 minutes over medium heat until the shallot softens. Stir in the roasted poblano, cumin, and sweet paprika; cook 1 minute more.

4. 4

   Add the stock and coconut cream. Cook over medium heat for 4 to 5 minutes so the flavors meld. Transfer the mixture to a blender with the cilantro, the zest of 1 lime, and 1 tablespoon lime juice. Blend until smooth.

5. 5

   Pour the sauce back into the skillet, add the butter, and season with half of the salt and a little black pepper. Keep over low heat for 2 minutes, without letting it boil vigorously.

6. 6

   Pat the cod fillets dry with paper towels. Season them on both sides with the remaining salt, black pepper, and a few drops of juice from the remaining lime.

7. 7

   Heat a large oven-safe skillet over medium-high heat. Add the cod fillets and sear for 2 minutes on the first side until nicely golden. Turn carefully and cook 1 minute more.

8. 8

   Transfer the skillet to the preheated oven at 220 °C / 425 °F and bake for 5 to 7 minutes, until the fish is cooked through but still juicy and flakes easily with a fork.

9. 9

   Spoon a base of toasted corn sauce onto each plate. Set a cod fillet on top, then add the reserved corn, toasted pumpkin seeds, extra cilantro, and the remaining lime juice over the fish.

10. 10

    Finish with a little more lime zest if desired and serve immediately.