Lima-Style Fish Pepián with Toasted Corn, Basil, and Yellow Potatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Combine half of the red onion with 2 tablespoons of lime juice and a pinch of salt. Set aside to lightly pickle while you cook.

2. 2

   Boil the yellow potatoes in salted water for 10 to 12 minutes, until just tender. Drain well and set aside.

3. 3

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add 1 cup of the corn kernels and toast for 4 to 5 minutes until lightly charred in spots. Remove and reserve for finishing.

4. 4

   In the same skillet, add 1 tablespoon of vegetable oil and sauté the cooked yellow potatoes for 5 to 6 minutes until golden around the edges. Season with a pinch of salt and black pepper. Keep warm.

5. 5

   Blend the remaining corn kernels with the ají amarillo, fresh basil, evaporated milk, and vegetable broth or water until thick and smooth.

6. 6

   Heat the remaining tablespoon of vegetable oil in a wide pot over medium heat. Sauté the garlic and the other half of the red onion for 3 to 4 minutes until fragrant and soft. Add the ground cumin and cook 30 seconds more.

7. 7

   Pour the blended mixture into the pot, add the remaining salt, and cook over medium-low heat for 8 to 10 minutes, stirring often, until the pepián thickens. Fold in the crumbled fresh cheese and mix gently so it incorporates without fully melting away.

8. 8

   Season the firm white fish fillets with salt, black pepper, and the remaining tablespoon of lime juice. Place them in a lightly oiled baking dish and bake at 220 °C / 425 °F for 8 to 10 minutes, or until cooked through and still juicy.

9. 9

   To serve, spoon the corn pepián onto each plate. Set a fish fillet on top, add the golden yellow potatoes on the side, and finish with the toasted corn and lime-pickled red onion. Serve immediately.