PEZ ESPADA NEGRO

Start by cutting the fish slices in half, along the spine, in order to obtain two thinner slices.

Season with lemon juice, salt, ginger, chopped parsley, pepper and chopped garlic. Reserve in the refrigerator overnight.

In a deep dish, put the corn flour and, in another dish, the beaten eggs. Dip the fish, cleaned from the marinade, into the egg and then dust it in flour, wrapping it very well.

Mix a little olive oil with the oil and cover the bottom of a frying pan. Let it warm and fry the peeled whole bananas until golden on both sides.

Put the bananas on kitchen paper and add the fish slices to the same pan. On a low heat, let the fish brown on both sides.

Serve the fish, drizzled with lemon juice, with the fried bananas.