- 4 Saint Peters (tilapia) fillets (100-150 g / 3-5 oz each)
- Juice of 1 lime
- 4 ripe plantains
- 1 tsp ginger juice (freshly grated and squeezed)
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 100 ml (3 fl oz) unsweetened coconut milk
- 1 onion, chopped
- ⅓ cup finely chopped parsley
- 180 g (6 oz) farinha de mandioca bijuzada* (N.T. Brazilian flaked manioc flour, a product found in specialty stores and on the internet. Use Panco© plain coarse breadcrumbs if you can’t find it)
- Salt and pepper to taste
- 4 leaves collard greens (central stem removed)
- Season the fish with salt, pepper and lime juice and set aside.
- Cut the plantains in half rounds.
- Heat the olive oil in a frying pan and sauté the onion. Add the plantain, cook for a few seconds and then stir in the coconut milk.
- Cook over medium heat until plantains are tender, but still holding their shape. Add the ginger juice, honey and chopped parsley.
- Stir in the farinha de mandioca, a little at a time, until the mixture resembles fresh breadcrumbs (add more olive oil, if needed). Adjust the salt and pepper.
- Bring a pot of water to a boil. Plunge the collard greens leaves in the water for 30 seconds, until they turn bright green. Remove from them pan and let cool.
- Lay one wilted leaf flat on a working surface and place a fish fillet on top of it. Spread some of the prepared plantain crumbs on top of it and roll up tightly. Wrap the leaf around the fish and plantain roll. Repeat the procedure for the remaining fish fillets. Wrap each roll in aluminum foil, dull side facing out.
- Bake at 200oC (400oF / gas mark 6) for approximately 15 minutes.