About this recipe: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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! 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.