1 1/2 kg of fish fillets seasoned with salt, garlic, lemon, and parsley. Let it sit for 1/2 hour
6 to 8 banana slices cut lengthwise. Dredge in flour, beaten eggs, and fry
1 can of heavy cream (or glass)
1/2 cup of coconut milk
A generous amount of grated Parmesan cheese
1 1/2 kg of fish fillets seasoned with salt, garlic, lemon, and parsley. Let it sit for 1/2 hour
6 to 8 banana slices cut lengthwise. Dredge in flour, beaten eggs, and fry
1 can of heavy cream (or glass)
1/2 cup of coconut milk
A generous amount of grated Parmesan cheese
Pat dry the fish fillets and dust with flour
Fry and reserve
Set aside 2 or 3 fillets without flour, fry the sauce
Cook the reserved fillets for the sauce and puree in a blender
Combine coconut milk and heavy cream
Season to taste
Arrange layers of fish, fried banana, and grated cheese in a refractory dish
Cover everything with the sauce
The fish and banana will "swim" in the sauce
Dust with a generous amount of grated Parmesan cheese
Place in the oven to gratinate.
