Gilthead sea bream in banana leaves with plantain salad

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 4

The chilli-marinated fish is baked in banana leaves and then served with a deep-fried plantain and okra salad.

By Frederick Forster


For the sea bream

  • 3 tbsp vegetable oil
  • 100g/3½oz onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 5g Scotch bonnet red pepper, deseeded and finely chopped
  • 450g/1lb cherry tomatoes, deseeded
  • 1 tsp white wine vinegar
  • 4 gilthead sea bream fillets, scaled and pin-boned (ask your fishmoger to do this for you)
  • 8 banana leaves
  • salt and freshly ground black pepper

For the plantain salad

  • 55g/2oz red onions, thinly sliced
  • 1 small head of fennel, thinly sliced
  • pinch of demerara sugar
  • 3 tbsp olive oil, plus extra for deep-frying
  • 250g/9oz plantain, thickly sliced
  • 85g/3oz okra, thickly sliced
  • 2 yellow or red chicory, thinly sliced
  • 50g/1¾oz cashew nuts, toasted
  • 5g fresh flatleaf parsley leaves
  • ¼ lemon, juice only
  • 1 lime, cut in half
  • salt and freshly ground black pepper
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