Red Fish Fillet

Ingredients

• 850 gm Red snapper de boned
• 100 gm green capsicum
• 150 gm tomato
• 100 gm onion
• 100 gm cucumber
• 20 gm oregano
• 20 gm garlic finely chopped
• salt to taste
• Black pepper
• 100 zucchini
• 100 broccoli
• 100 gm yellow pepper
• 1 egg
• 100 ml olive oil
• 50 gm lollo rosso lettuce
• 50 iceberg lettuce
• 1 meyers  lemon
• 2 banana leaves

Method
               Clean the fillet of fish and potion into 5 pieces of 170 gm each.Dry well.Gently heat the banana leaves over open flame to soften it up .Cut each leaf double the size of each fillet.
              Preheat an oven to 250  C Sprinkle olive oil on the bottom of each leaf place the fillet skin inside down and sprinkle a little oregano on top.Layer the tomato, onion and capsicum on top of each fillet and sprinkle salt pepper garlic and oregano.Fold the banana sheets over anf cover with aluminum foil. Place in the oven cook for 10 min until done.Take mayonnaise Separate the egg yolk from the white.Beat the egg yolk until thready, gently pour the olive oil whisking continuously until well combined.Season with salt pepper.
               Slice zucchini and yellow squash into batonnets of 1 inch by 0.2 inch and the broccoli into small florets.Gently blench into hot water .Heat a pan and with a little olive oil ,toss the zucchini yellow squash and broccoli with garlic .Season with salt pepper and garlic.
   Clean the lollo rosso and iceberg and cut into large batonnets .Toss with olive oil and oregano and set aside.
         To plate ,remove the fish from foil and place on a plate.Place the salad mayonnise next to it >before serving heat the vegtables and place cut bababa leaf open and serve with slice of meyers lemon.