Tilapia escovitch with pickled vegetables and baked plantain

Ingredients

For 1 serving

• Tilapia180 g
• Corn flour15 g
• Carrots70 g
• Onion50 g
• Bell peppers70 g
• Apple cider vinegar40 ml
• Allspice1 pinch
• Chili pepper0.5
• Plantain120 g
• Peanut oil10 g
• Saltto taste

Contains: nuts, fish,

Method

1. Heat a conventional oven to 200 °C. Peel the plantain, slice it on the diagonal about 1 cm thick, coat it with half the oil and bake on a lined tray for 20 minutes, turning halfway, until golden and soft.
2. Meanwhile peel the carrots and cut the carrots, onion and peppers into thin julienne; put them in a bowl.
3. In a small pan heat the cider vinegar with the allspice, sliced chilli, a pinch of salt and a couple of tablespoons of water until simmering; pour it boiling over the vegetables and leave to stand.
4. Pat the tilapia dry, salt it and press it into the cornmeal.
5. Heat the remaining oil in a non-stick frying pan over medium-high heat and cook the fish for 3 minutes per side, until golden and crisp and flaking inside.
6. Cover the fish with the vegetables and their hot liquid and serve with the plantain.