Fish on bananas in Parmesan sauce

Ingredients for 4 servings:

• 4 fish fillets (cod, sea bass,…) palm-sized
• 4 banana(s), yellow
• 250 g Parmesan, freshly grated
• 2 lemons
• ¼ liter cream
• ¾ liter of milk
• 1 egg(s)
• Clarified butter
• Flour
• 4 servings of rice
• 1 clove(s) garlic

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Supreme de peixe (Brazilian)

Halve the bananas lengthwise and marinate them a little with lemon juice. Then fry them briefly in butter (do not let them soften). Line the bottom of a greased lasagna dish with these browned bananas. Clean the fish with water, dry it, acidify it with lemon juice and lightly salt it. Then coat it in flour and egg and fry it in butter. Place the fried fish on top of the bananas in the lasagna dish. For the white Parmesan sauce, melt the butter in a saucepan and thicken it with flour to make a roux. Deglaze with the milk and cream (total quantity approx. 1 – 1.25 l). Grate in 150 – 200 g of fresh Parmesan and let it melt. Season with salt and a little pepper. Pour the finished sauce over the fish and bananas, sprinkle with fresh Parmesan cheese, and bake in the oven at 200°C for about 30 minutes, until the surface is lightly browned. Serve with garlic rice (cook the rice with crushed garlic cloves until tender).