Fish with Banana and Wine Sauce

Cut two bananas lengthwise

Cut each banana half into quarters

Place each banana quarter on top of each cod fillet, roll up and secure with a toothpick

Combine wine, water, salt, and lemon juice in a saucepan

Bring to a boil

Add the fish rolls

Cover and cook slowly for 5-8 minutes or until the fish is cooked through

Remove the fish rolls from the liquid with a slotted spoon

Arrange on a serving dish

Remove toothpicks

Cut the remaining two bananas into diagonal slices

Cook in the saucepan for 1 minute

Remove banana slices with a slotted spoon and arrange on top of the fish

Dissolve cornstarch in the remaining wine, add vegetable oil or butter

Add to the saucepan and cook, stirring until thickened

Place on top of the fish rolls

Sprinkle with almonds

Bake in a hot oven for 5 minutes, until lightly browned

Garnish with parsley and lemon slices

Serve 4 portions