Baked Colombian Mojarra with Corn-Herb Crust, over Sweet Potato Mash with Smoked Pepper Hogao

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the whole cleaned red tilapia dry with kitchen towels and make 2 or 3 shallow slashes on each side so it absorbs flavor better.

2. 2

   2. In a small bowl, mix the lime juice with half of the crushed garlic, 1 g (1/2 tsp) ground cumin, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Rub this mixture all over the fish, inside and out, including the slashes. Let it marinate for 10 minutes.

3. 3

   3. In another bowl, combine the precooked yellow cornmeal with the parsley, half of the fresh cilantro, 15 ml (1 tbsp) vegetable oil, 2 g (1/4 tsp) salt, and a pinch of black pepper. Mix with your fingers until it resembles damp sand.

4. 4

   4. Place the tilapia on a lightly greased baking tray with 15 ml (1 tbsp) vegetable oil. Press the cornmeal and herb mixture over the top of each fish. Bake for 25 to 30 minutes at 220 °C / 425 °F, until the fish is cooked through and the crust looks golden.

5. 5

   5. While the fish bakes, cook the sweet potato in a pot with enough water and a pinch of salt for 15 to 18 minutes, until very tender. Drain well.

6. 6

   6. Mash the hot sweet potato with the butter and warm milk. Add 2 g (1/4 tsp) salt and a little black pepper, then mix until smooth and creamy. Keep warm.

7. 7

   7. For the hogao, heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add the scallions, the remaining crushed garlic, and the red bell pepper. Cook for 4 minutes, stirring often.

8. 8

   8. Add the tomato, annatto seasoning, smoked paprika, the remaining ground cumin, the rest of the salt, the rest of the black pepper, and the water. Cook for 10 to 12 minutes over medium-low heat until you get a thick, glossy hogao. Stir in the remaining fresh cilantro at the end.

9. 9

   9. Remove the tilapia from the oven and let it rest for 3 minutes. Check that the fish flakes easily from the center bone.

10. 10

    10. Serve a bed of sweet potato mash on each plate, place one crusted tilapia on top, and finish with several spoonfuls of smoked pepper hogao over and alongside the fish.