Fried Sea Bream with Baked Bananas

Clean the fish carefully under running water, then rub with the lime juice and salt. Sprinkle with pepper, parsley and chives and pull about 20 min. Now dust the dorades with flour on both sides and fry them in enough oil over medium heat until golden. Peel the plantains and cut in half lengthwise, brown in a little oil for two to three min on each side. Remove from the frying pan and drain on kitchen roll. Cut open the avocado, remove the pit and cut the flesh into thin slices. Finally, arrange the dorades with the baked bananas and the avocado slices on a plate, garnish with parsley.

Serve with long-grain rice and hot Creole pepper sauce.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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