Lima-Style Fish Sudado with Roasted Sweet Potato and Mint Criolla

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a tray and toss it with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the dried oregano. Roast for 25 to 30 minutes, turning halfway through, until tender and browned.

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   2. While the sweet potato roasts, place the fish on a plate and season it with 2 tablespoons lime juice, half of the garlic, the ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let it rest for 10 minutes.

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   3. Make the criolla topping by mixing in a bowl 1/3 of the red onion, the mint, the cilantro, the red wine vinegar, the remaining 1 tablespoon lime juice, 1 teaspoon olive oil, and a pinch of salt. Set aside.

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   4. Heat 2 tablespoons olive oil in a wide skillet or shallow pot over medium heat. Add the remaining red onion and cook for 3 to 4 minutes until it begins to soften. Stir in the remaining garlic and the ají amarillo, and cook 1 minute more.

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   5. Add the tomato, stock, and an extra pinch of salt. Cook over medium heat for 5 minutes until the tomato releases its juices and a fragrant broth forms.

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   6. Arrange the fish fillets over the tomato and onion mixture. Cover the pan and cook over medium-low heat for 8 to 10 minutes, until the fish is opaque and flakes easily with a fork.

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   7. Taste the sudado and adjust with more salt, pepper, or a few drops of lime juice if desired. Turn off the heat and let it rest for 2 minutes, covered, so the flavors settle.

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   8. Serve each portion with roasted sweet potato wedges, one fish fillet, and plenty of sudado broth spooned over the top. Finish with the mint criolla topping over the fish or on the side.