2 pounds flounder, cod, or perch 1/2 cup finely chopped celery
2 garlic cloves pressed
2 tablespoons butter
1 teaspoon fresh thyme (or 1/4
1 cup diced fresh tomatoes
teaspoons dried)
2 tablespoons tomato paste
juice of 1 lime
2 garlic cloves, pressed
salt and black pepper, to taste
1 teaspoon fresh thyme

juice of 1 lime
3 yellow plantains
4 -5 cups salted water
2 eggs, well beaten
1 cup grated sharp cheddar
2 medium onions, finely chopped cheese

1. Place the fish fillets in a non-reactive casserole dish or shallow bowl. Combine the garlic, thyme, lime juice, salt and pepper and pour half of this mixture over the fish, reserving the other half. Cover the dish and set aside to marinate.
2. Peel the plantain and thinly slice. Bring the salted water to a boil and drop in the plantain slices. Boil them for 10 – 20 minutes until tender and easily pierced.
3. Sauté the onions and celery in the butter until the onions are translucent. Add the tomatoes, tomato paste, garlic, thyme, lime juice, and reserved marinade; cook for a few minutes more.
4. Oil an ovenproof baking dish. Place a layer of plantain slices on the bottom and top them with a layer of fish fillets. Pour on half of the tomato sauce, half of the beaten eggs, and sprinkle on half of the cheese. Repeat the layers, ending with the cheese.
5. Bake, covered, at 350 for 30 minutes, then uncovered for 10 minutes. Allow the casserole to set for 5 to 10 minutes before serving.

pdf of recipe can be found here