Fish with green recado, rustic malanga mash, and warm toasted corn salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Meanwhile, make the green recado by blending or processing the cilantro, parsley, garlic, lime juice, lime zest, 30 ml olive oil (2 tbsp), cumin, oregano, 4 g salt, and black pepper until you have a moist paste.

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   2. Place the fish fillets in a dish, coat them with the green recado, and marinate for 15 minutes in the refrigerator while you prepare the sides.

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   3. Put the malanga in a pot with enough water and a pinch of salt. Cook over medium-high heat for 18 to 20 minutes, or until very tender when pierced.

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   4. Heat a large skillet over medium-high heat with 15 ml olive oil (1 tbsp). Add the corn and cook for 3 to 4 minutes, stirring, until lightly charred in spots. Add the red bell pepper, red onion, and mild chili; sauté for 3 more minutes.

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   5. Add the apple cider vinegar and 2 g salt to the corn skillet. Stir well, cook 1 additional minute, and remove from the heat. Set the warm salad aside.

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   6. Place the marinated fish on a lightly greased baking tray or baking dish. Bake at 220 °C / 425 °F for 10 to 12 minutes, or until the fish is cooked through and flakes easily with a fork.

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   7. Drain the malanga and return it to the pot. Add the butter, warm milk, and 2 g salt. Mash with a masher until you get a rustic puree with a little texture remaining.

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   8. To serve, spread the malanga mash onto the plates, top with the fish fillets, and add the warm toasted corn salad on the side. Finish with the toasted pumpkin seeds over the top.