Ingredients

• 600 g White fish fillets (tilapia, snapper, cod)
• 4 large Banana leaves
• 3 medium Fresh passion fruits
• 10-15 Biquinho peppers (or small mild peppers)
• 100 ml Coconut milk
• 0.5 cup Fresh cilantro, chopped
• 1 Lime, juice and zest
• 0.5 Red onion, thinly sliced
• 2 cloves Garlic, minced
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Preheat your oven to 190°C (375°F). Prepare the banana leaves by quickly passing them over a flame or dipping them in hot water to soften them and prevent tearing. Cut each large leaf into two to get 8 pieces.

2. 2

   In a bowl, combine the fish fillets with half of the chopped cilantro, lime juice and zest, minced garlic, and a pinch of salt and pepper. Let marinate for 10 minutes.

3. 3

   Place a marinated fish fillet on each half of a banana leaf. Add a few slices of red onion on top of the fish. Fold the edges of the leaf to form a sealed packet (papillote). You can use kitchen twine to tie them if needed.

4. 4

   Place the papillotes on a baking sheet and bake for 15-20 minutes, or until the fish is cooked through and flaky.

5. 5

   While the fish is cooking, prepare the sauce: Halve the passion fruits and scoop out the pulp and seeds. In a small saucepan, combine the passion fruit pulp, coconut milk, biquinho peppers (whole or slightly crushed for more heat), the remaining chopped cilantro, and a pinch of salt. Heat over low heat for 5-7 minutes, stirring occasionally, until the sauce slightly thickens. Taste and adjust seasoning.

6. 6

   Serve the fish directly in its banana leaf packets or carefully transfer to plates, generously spooning the passion fruit and biquinho pepper sauce over it. Serve with white rice or farofa.