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.
Be the first to make this!
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
1 large plantain with the peel
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:10min › Cook:30min › Ready in:40min
Preheat oven to 180 C / Gas 4.
Season all sides of the fish with salt, pepper, lime juice and olive oil; set aside.
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.
Meanwhile, to make plaintain purée:
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.
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.