• 4 tablespoons coco rallado
• 6 slices bread
• 1 ripe plantain
• 1 cup raisins
• 1/2 cup pine nuts, toasted
• 1/4 cup dry white wine
• 1 onion, finely chopped
• 1/3 cup tomato sauce
• 1 bay leaf
• 1 teaspoon Goya Adobo sin Pimienta

  Method

• Prepare fish, slice lengthwise down the cavity and set aside
• Prepare stuffing by combining bread, plantain, raisins, pine nuts wine, onion, tomato sauce bay leaf and adobo and mix well.
• Cook over low heat for about 20 minutes, stirring constantly.
• Drain and reserve excess liquid.
• Add coco rallado to stuffing mixture. Stuff the fish with the mixture.
• Secure the fish with skewers, toothpicks etc. and then place in baking dish. Pour the remaining liquid in baking dish.
• Bake at a low temperature for about one hour. It is finished when you can flake the fish flesh.
• Garnish with coconut flakes and serve immediately.

Get your ingredients at: www.cubancuisine.co.uk