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A cast iron dish with 2 Peruvian baked cod with panko portions with a bowl of huancaína sauce, cilantro, and lime.

Peruvian Baked Cod with Panko and Huancaína Sauce

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Tamara Andersen
A crispy, healthy Peruvian-inspired baked fish with traditional Peruvian huancaína sauce... It's quick and easy for a weeknight, and the sauce is awesome leftover!
5 from 1 vote

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Prep Time 20 minutes
Cook Time 10 minutes
Course Main Dishes
Cuisine Eclectic, Global, Peruvian
Servings 2 servings
Calories 450 kcal

Ingredients
  

Huancaína Sauce

  • 1 tablespoon olive oil
  • ½ medium red onion - chopped
  • 3 cloves garlic - rough chopped
  • 3 whole ají amarillo chile peppers* - seeds and stem removed OR
  • ⅓ cup ají amarillo paste - either whole or paste!
  • ½ cup evaporated milk, half n half, or non-dairy creamer - see Ingredients in post
  • 4 ounces queso fresco - crumbled
  • 2 saltines
  • sea salt and fresh ground pepper - taste before seasoning!

Peruvian Baked Fish

  • cooking spray
  • 12 ounces fish - see Ingredients in post
  • 1 cup panko bread crumbs
  • 1 teaspoon smoked or sweet paprika
  • ½ teaspoon garlic powder
  • zest of 1 lime
  • 1 teaspoon ground cumin - optional
  • ½ teaspoon sea salt
  • 1 large egg - well beaten

Instructions

  • Preheat the oven to 400°. Spray an ovenproof pan with non-stick cooking spray.
  • Add the olive oil, minced garlic, and red onion to the sauté pan over medium-high heat. If using whole peppers, add them now as well. Cook the aromatics until the onions are soft and beginning to get some color. If using ají amarillo paste, add now, and cook an additional minute or two.
  • Add the cooked aromatics to the bowl of a food processor and the remaining ingredients as well. Process until very smooth. Set aside.
  • Combine the panko bread crumbs, smoked paprika, garlic powder, salt, and lime zest in a bowl.
  • Dip the fish in the egg on both sides, then press firmly into the crumbs on each side. Place fish in pan, and pan into the oven. Bake until fish flakes with a fork. (See Tips in post).
  • Spoon huancaína sauce over the top. Garnish as desired. Enjoy!

Notes

Macronutrients are an approximation only, and difficult to quantify due to the fact that not all of the egg, panko, and huancaina sauce are consumed. I use about half of the sauce, and save the leftover for a snack the next day.

Nutrition

Calories: 450kcal | Carbohydrates: 37g | Protein: 36g | Fat: 24g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com