Peruvian-Style Black Cod

Season the pieces of black cod on all sides with salt and pepper.

Start Cooking - this is a one-pan meal, so select a saucepan large enough to fit the entire dish. Heat the saucepan over medium heat with 2 tbsp cooking oil until the oil is shimmering but not smoking. Add the onion to the pan and cook for 1 minute until it just begins to soften.

Add the herb paste and black cod to the pan. Cook for 2 minutes until the fish is lightly seared on both sides.

Add the roasted corn kernels, mango, tomatoes and ginger to the pan. Cook for an additional 2-3 minutes.

Reserve a bit of the cilantro for garnish, then add the majority of the cilantro, as well as all of the green onion and parsley, to the pan. Add the aji amarillo-shellfish sauce and bring to a boil. Boil for 5 minutes, stirring occasionally.

Remove from heat, taste, and season with more salt and pepper if desired.

Divide into bowls and garnish with cilantro. Enjoy!