Baked corvina with warm lupin-bean basil cream, served with green plantain cakes and fresh tree tomato salad

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Pat the corvina fillets dry and place them in a lightly oiled baking dish using 1 teaspoon of the vegetable oil.

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   2. In a bowl, mix half of the lime juice, half of the garlic, the annatto, 1 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture over the corvina and let it rest for 10 minutes while you prepare the rest.

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   3. Place the green plantain in a pot with enough water and a pinch of salt. Cook for 15 to 18 minutes until tender but not falling apart. Drain well.

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   4. While the plantain cooks, make the salad. Combine the tree tomato, half of the red onion sliced thinly, the remaining lime juice, the culantro or cilantro, the sugar, 1/4 teaspoon salt, and a pinch of pepper in a bowl. Set aside so the flavors meld.

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   5. For the lupin-bean cream, heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Sauté the remaining diced red onion with the rest of the garlic for 3 to 4 minutes, until softened.

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   6. Add the lupini beans, ground cumin, vegetable stock or water, milk, 1/4 teaspoon salt, and a few grinds of pepper. Simmer gently for 5 minutes.

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   7. Add half of the fresh basil to the lupini mixture. Blend carefully until thick and smooth. Return the cream to the skillet and keep it warm over low heat; if it becomes too thick, add a little more water.

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   8. Mash the cooked green plantain while still hot until it forms a rustic dough. Add the crumbled fresh cheese, beaten egg, a pinch of salt, a pinch of pepper, and 1 tablespoon chopped fresh basil. Mix well.

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   9. Shape the plantain mixture into 8 small cakes. Heat the remaining tablespoon of vegetable oil in a skillet and brown them for 3 to 4 minutes per side, until firm and lightly crusted.

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    10. Bake the corvina for 12 to 15 minutes at 200 °C / 400 °F, or until the fish is just cooked through and flakes easily with a fork.

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    11. Taste the lupini cream and adjust salt and pepper if needed. Stir in the remaining fresh basil cut into thin strips just before serving to keep its aroma bright.

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    12. Spoon a base of warm lupini cream onto each plate, place a corvina fillet on top, add two green plantain cakes, and finish with the fresh tree tomato salad on the side.