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Pescado a la plancha con banana, Equatorial Guinean grilled fish and plantain

Name: Pescado a la plancha con banana, Equatorial Guinean grilled fish and plantain
Total time: 35 min
Yield: 4 servings
Ingredients: 700 g White fish fillet; 2 Plantain; 2 cloves Garlic; 1 Lemon; 2 tbsp Neutral oil; 1 Chili pepper

Preparation time: 35 min
Servings: 4 servings

Ingredients

4 servings

White fish fillet — to buy700 g
Plantain — to buy2
Garlic — to buy2 cloves
Lemon — to buy1
Neutral oil — to buy2 tbsp
Chili pepper — to buy1

Preparation

Scale and gut the white fish if needed, score it with 2-3 knife cuts on each side so the marinade can penetrate well.
Blend the garlic, lemon juice, a splash of oil, the chili and a pinch of salt into a marinade, brush it over the fish and let marinate 20 minutes in the fridge.
Cut the ripe plantains into thick slices lengthwise.
Heat a pan or grill over high heat, cook the fish 4-5 minutes per side until the skin is golden and crisp.
In another pan, brown the plantain slices 3-4 minutes per side in a little oil until lightly caramelised.
Plate the grilled fish with the golden plantain slices, drizzle with fresh lemon juice and serve immediately.