PRE-PROCESSING

1. Wash the scales of the sea bream, removing the wings well, opening them in the form of a book.
2. Divide the plantains in half the length.
3. Cut the garlic into slices and cut the onion into julienne strips. Keep
4. Take large cabbage leaves from a cauliflower and wash them in water, cut off the toughest aspects

ELABORATIONS

1. Next, in a bowl, mix the onion, the garlic cloves, the green chili pepper, the cumin, a little salt and pepper, and the cilantro.
2. Blanch the collard greens in a pot filled with water
3. Now, when we have the mixture ready, we will fill the fish with the mixture.
4. Burn the plantains on the grill for 20 minutes first with the skin and mark 5 minutes on the other side.
5. To finish, place the fish on the grill, searing them for approximately 5 minutes on each side.
6. Put the gold head in the oven over 180 ° C 4 min.