By Jean-Charles Bredas

Ingredients - 1 person

• 120g fillet of sea bream
• 200g green papaya
• 1 beer (33cl)
• 100g onions
• 40g okra
• 100g spinach
• 100g turban squash
• Garlic
• Habanero pepper

• Roselle
• 5cl of sunflower oil
• 5cl of olive oil
• 1 lemon
• Grain salt
• 2gr of nutmeg
• 100g of young taro leaves

Instructions

Marinade

1) Put the fillet of sea bream to marinate in lemon juice, chopped garlic, salt, allspice leaves, habanero pepper and water

Make the papaya sauerkraut

1) Peel and grate the papaya

2) Then parboil: place in cold water and bring to the boil

3) Sweat the chopped onions in a saucepan

4) Add the parboiled papaya, leave to sweat, pour over the beer

5) Season with salt + pepper then leave to simmer

The callaloo

1) in a saucepan, put the spinach leaves, okra, Turban squash, onions (all crushed), cover with water and leave to simmer

2) Once cooked, put in the blender

3) Season with salt, pepper, nutmeg and lemon juice

Cook the fish fillet

In a hot frying pan, with olive oil.