Ingredients

• 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
• 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

Directions

• For the sea bream
• heat the oil in a frying pan and sweat the onion
• garlic and Scotch bonnet for 8–10 minutes
• or until softened. Add the tomatoes and season with salt and pepper. Cook for around 1 hour
• stirring occasionally
• or until very soft and reduced down.
• Preheat the oven to 200C/180C Fan/Gas 6. Add the vinegar to the tomato mixture and then blitz to a smooth paste in a blender or food processor. Leave to cool then spread all over the bream fillets. Place the fillets between two banana leaves and wrap in foil like a parcel. Bake for 10 minutes
• or until the fish has cooked through.
• Meanwhile
• for the plantain salad
• place the onions
• fennel
• sugar and 2 tablespoons of oil in a bowl. Heat some oil to 180C in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the plantain until golden brown. Transfer to kitchen paper and keep warm.
• Heat 1 tablespoon of oil in a frying pan and cook the okra for 2–3 minutes. Add the okra to the onion mixture
• along with the chicory
• cashews and parsley. Season with salt and pepper and add lemon juice to taste.
• Just before serving
• heat a frying pan over a high heat and cook the limes
• cut side down
• until charred.
• Divide the plantain between four warmed plates and spoon over the onion mixture. Top with the sea bream fillet and serve with the charred limes alongside.