Preparation

Season the fish fillets with salt, lemon and olive oil. Reserve.
Bring a skillet to the fire with a drizzle of olive oil, and grill the bananas seasoned with salt.
Reserve.
In a non-stick frying pan, grill the fish on both sides, and finish in the oven.

Sauce:
Sauté the onion in strips in olive oil, add turmeric and curry. Add the carrot, 1/4 of the tomato and cover with water. Season with powdered ginger, cumin, nutmeg and drops of lemon and salt. Cook until the juice is reduced a little, and the carrot is tender.
Finish with chopped coriander and olive oil.

Sauté the cabbage with the chopped onion and oil and salt.

Assembly:
Place the fish over the sauce. Next, accommodate the bananas and braised cabbage.
Decorate with coriander leaves.

Ingredients

  • 4 fish fillets (approximately 800 g of fish);
  • extra virgin olive oil to taste;
  • 3 plantains cut in diagonal slices;
  • 1/2 onion cut into strips;
  • 1/2 chopped onion;
  • 1 lemon;
  • 1 tablespoon of turmeric;
  • 1 tablespoon of curry;
  • 1 cup of chopped carrots in small cubes;
  • 1 chopped tomato (without skin and without seed);
  • 1 pinch of cumin powder;
  • 1 pinch of nutmeg;
  • 1 small bunch of coriander;
  • 1 pinch of cumin powder;
  • 1 packet of kale;
  • Salt to taste.