Corvina according to a Peruvian family recipe

Ingredients for 4 servings:

• 4 fish fillet(s) (Corvina), or alternatively any sea fish
• 4 tbsp olive oil
• 1 tsp spice(s) (achiote or ground annato seeds)
• 2 large onions
• 2 beefsteak tomatoes
• 2 cloves garlic
• 2 chili peppers
• 1 lemon(s)
• 1 tsp oregano
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fish fillet on a bed of vegetables

And here’s another Peruvian recipe that I was lucky enough to enjoy at my mother-in-law’s. Her fish dishes were unbeatably delicious, and I always enjoy preparing them for my family. Mix the olive oil with the achiote powder well to avoid lumps. Achiote is a reddish coloring agent that is often used in Peru and throughout Latin America. It’s flavorless and can therefore be omitted if you can’t get hold of it. Debone the fish fillets if necessary and season with salt and pepper on both sides. Peel the onion and slice into thin rings. Thinly slice the tomatoes. Peel the garlic cloves and finely chop or press them through a garlic press. Split the chili peppers open, remove the seeds to reduce the heat, and slice into thin rings. Squeeze the lemon. Distribute 1 tablespoon of achiote oil evenly in a roasting pan. Now spread half each of the onion rings, tomato slices, garlic, and chili peppers on the bottom. Place the fish fillets side by side on the bed of vegetables. Cover the fish with the remaining onion, tomatoes, garlic, and chili. Season with salt, pepper, and oregano. Finally, drizzle the lemon juice and the remaining achiote oil over the dish. Bake, covered, in a preheated oven at approximately 160-180 degrees Celsius for approximately 15-20 minutes. Rice goes well as a side dish. Corvina is a popular saltwater fish enjoyed in Peru and throughout Latin America. Any firm, white saltwater fish can be used as a substitute. We also like to use corvina in ceviche; the recipe is in my profile.