An original recipe from Madame Lourdes of the Beira Mar restaurant in Cascais, Portugal. This is one of the house specialties, served with turned boiled potatoes. You can replace the grouper with sole or turbot.

1. season the fish with salt and pepper; drizzle with the juice of half a lemon; cut into medallions (2 per person);
2. halve the bananas lengthwise;
3. in a skillet, melt a good-sized knob of butter; cook the fish for 5 minutes, cooking the bananas on the side until nicely golden;
4. place half a banana on each fish medallion; transfer the skillet into a preheated 200° C (400° F) oven for 5 minutes;
5. drizzle with white wine and lemon juice and serve immediately.