Coconut Badejo

Name: Coconut Badejo
Yield: 8
Ingredients: 2 cups of fresh or frozen coconut, shredded; 1 cup of cornmeal; 1/4 cup of lime juice; 1/4 cup of butter; 1 tablespoon of grated ginger; 2 medium-sized badejo fillets (1.6 kg), cut into four pieces each; Salt and pepper to taste; For decorating; Washed and dried banana leaf; Optional ingredient; 30x40 cm baking sheet

1
2 cups of fresh or frozen coconut, shredded
2
1 cup of cornmeal
3
1/4 cup of lime juice
4
1/4 cup of butter
5
1 tablespoon of grated ginger
6
2 medium-sized badejo fillets (1.6 kg), cut into four pieces each
7
Salt and pepper to taste
8
For decorating
9
Washed and dried banana leaf
10
Optional ingredient
11
30x40 cm baking sheet

Ingredients

1
2 cups of fresh or frozen coconut, shredded
2
1 cup of cornmeal
3
1/4 cup of lime juice
4
1/4 cup of butter
5
1 tablespoon of grated ginger
6
2 medium-sized badejo fillets (1.6 kg), cut into four pieces each
7
Salt and pepper to taste
8
For decorating
9
Washed and dried banana leaf
10
Optional ingredient
11
30x40 cm baking sheet

Directions

1
Preheat the oven to high temperature
2
Grease the baking sheet with butter
3
In a large bowl, season the badejo with lime juice and salt
4
Arrange the pieces of fish side by side on the baking sheet
5
Mix the remaining ingredients
6
Distribute them over the fish
7
Bake for 30 minutes or until, when you pierce the fish with a fork, it flakes easily
8
Cut the banana leaf into small pieces and distribute them among eight individual plates
9
Arrange the fillets on top and serve immediately.