Baked Sea Bass in Cherimoya and Yellow Chili Sauce with Corn and Herb Cakes

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F. Lightly grease a baking dish with 1 teaspoon of the annatto oil.

2. 2

   2. Season the sea bass fillets with 1 tablespoon of the lime juice, half of the salt, half of the black pepper, and the ground cumin. Let them rest for 10 minutes while you prepare the remaining elements.

3. 3

   3. For the sauce, place the butter and 1 teaspoon of the annatto oil in a skillet over medium heat. Add half of the white onion, half of the garlic, and the yellow chili pepper. Cook for 3 to 4 minutes until the onion turns translucent.

4. 4

   4. Add the cherimoya pulp, vegetable broth, dried oregano, and 1 more tablespoon of lime juice. Cook over low heat for 5 minutes, stirring gently. Blend until smooth, then return the sauce to the skillet to keep warm.

5. 5

   5. For the corn cakes, combine the corn kernels, remaining white onion, remaining garlic, cilantro, precooked cornmeal, beaten egg, milk, fresh cheese, remaining salt, and remaining black pepper in a bowl. Mix until you have a thick, moist batter.

6. 6

   6. Heat a nonstick skillet over medium heat with the remaining annatto oil. Shape the corn mixture into 8 small cakes and cook them for 3 to 4 minutes per side, until golden and firm. Keep warm.

7. 7

   7. Place the sea bass in the prepared baking dish and bake for 12 to 15 minutes at 200°C / 400°F, or until the fish is cooked through and flakes easily with a fork.

8. 8

   8. Reheat the cherimoya sauce over low heat for 1 to 2 minutes if needed. Taste and adjust with more salt or a few extra drops of lime juice if desired.

9. 9

   9. Serve each portion of sea bass with a generous spoonful of cherimoya and yellow chili sauce, alongside 2 corn and herb cakes.