Brazilian white fish in banana leaf with plantain purée

    40 min

    In this very typical recipe from the northeast part of Brazil, a white fish fillet (such as haddock, cod, sea bass or pollock) is wrapped in a banana leaf before going in the oven. The puréed plantain is the perfect side dish.

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    Serves: 2 

    • 300g white fish fillet (like haddock), cleaned
    • salt to taste
    • ground white pepper to taste
    • 1/2 lime, juiced
    • 1 tablespoon olive oil
    • 1 small banana leaf
    • Plaintain purée
    • 1 large plantain with the peel
    • 240ml milk

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4.
    2. Season all sides of the fish with salt, pepper, lime juice and olive oil; set aside.
    3. Blanch the banana leaf in boiling water for 20 seconds; allow to dry. Wrap fish with banana leaf and arrange in a 20x30cm baking dish. Bake in preheated oven for about 20 minutes.
    4. Meanwhile, to make plaintain purée:

    5. Wash plantain and transfer to a small saucepan. Cover with water and bring to the boil for about 15 minutes; meanwhile, boil the milk separately. When plantain is cooked, remove from heat and drain.
    6. While still hot, remove peel from plantain with a fork. Cut coarsely and transfer to a blender. Add hot milk and blend until very smooth; set aside. Once cooked, remove fish from the oven, remove banana leaf and serve with plaintain purée.

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