Caribbean Plantain-Leaf Corvina with Green Coconut Sauce and Roasted Sweet Potato

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a large baking sheet with parchment paper if desired for easier cleanup.

2. 2

   In a bowl, mix the lime juice, orange juice, garlic, sweet pepper, thyme, half of the salt, black pepper, and 15 ml (1 tbsp) olive oil. Add the corvina fillets and let them marinate for 10 minutes while you prepare the rest.

3. 3

   Place the sweet potato on the baking sheet. Toss it with the remaining 15 ml (1 tbsp) olive oil, sweet paprika, ground cumin, and a pinch of the remaining salt. Roast for 25 to 30 minutes at 220°C / 425°F, stirring halfway through, until tender and browned at the edges.

4. 4

   While the sweet potato roasts, place the plantain leaves on a work surface. Spoon a little of the sweet pepper marinade onto each leaf and place one corvina fillet on top. Divide the remaining marinade among the packets.

5. 5

   Fold the plantain leaves to wrap each fillet well and place them seam-side down on another baking tray or on an open side of the same tray. Bake at 200°C / 400°F for 12 to 15 minutes, until the corvina is opaque and flakes easily in the center.

6. 6

   For the sauce, pour the coconut milk into a small saucepan and cook over medium heat for 3 minutes. Add the cilantro, scallions, ginger, honey, lime zest, and the remaining salt. Cook 2 minutes more, just until the scallions soften slightly.

7. 7

   Transfer the sauce mixture to a blender, or use an immersion blender, and blend until smooth and green. Taste and adjust salt if needed.

8. 8

   Carefully open the plantain leaf packets. Serve each corvina fillet with a portion of roasted sweet potato and a generous spoonful of green coconut sauce on top or on the side.