Baked Corvina with Lupin-Coconut Crust, Achiote Pumpkin Purée and Pickled Cucumber

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray or dish with parchment paper and set aside.

2. 2

   2. In a bowl, combine the lupini beans with the shredded coconut, half of the chopped cilantro, half of the red onion, 2 minced garlic cloves, 1 tablespoon achiote oil, half of the cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Lightly mash with a fork to create a coarse mixture that will stick to the fish.

3. 3

   3. Place the corvina fillets on the tray. Season them with 2 tablespoons of the lime juice, 1 tablespoon achiote oil, the remaining cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spoon the lupini-coconut mixture over each fillet and gently press to form the crust.

4. 4

   4. In a medium pot, cook the pumpkin with a pinch of salt and enough water to cover for 12 to 15 minutes, until very tender. Drain well.

5. 5

   5. While the pumpkin cooks, make the pickle: combine the cucumber with the remaining red onion, apple cider vinegar, the remaining 2 tablespoons lime juice, sugar, mild fresh chili, 1/4 teaspoon salt, and a pinch of black pepper. Let it rest for 15 minutes.

6. 6

   6. Return the drained pumpkin to the still-warm pot. Add the milk, the remaining grated garlic clove, 1 tablespoon achiote oil, and the fresh cheese. Mash until smooth. Adjust with the remaining salt and pepper to taste. Keep warm over low heat for 2 to 3 minutes, stirring so the cheese blends in.

7. 7

   7. Bake the corvina for 14 to 16 minutes at 220 °C / 425 °F, or until the fish is cooked through and the crust is golden at the edges. For extra color, broil for 1 to 2 minutes, watching closely, at the same temperature setting.

8. 8

   8. To serve, spread a layer of pumpkin purée on each plate, place a corvina fillet on top, add some cucumber pickle, and finish with the remaining cilantro and toasted pumpkin seeds.