Sweet Plantain Pastelón with Red Snapper in Coconut Sofrito and White Cheese

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a 23 x 33 cm (9 x 13 in) baking dish with the butter.

2. 2

   Place the sweet plantain slices on two sheet pans, brush them with 1 tablespoon olive oil, and season with 1/4 teaspoon salt and a pinch of black pepper. Bake for 12 minutes at 200 °C / 400 °F, flipping halfway through, until tender but not falling apart. Set aside.

3. 3

   Season the red snapper fillets with lime juice, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes.

4. 4

   Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Sauté the garlic, onion, sweet ají peppers, and red bell pepper for 4 to 5 minutes, until the onion is translucent.

5. 5

   Add the Puerto Rican sofrito and cook 2 minutes more. Stir in the tomato sauce, coconut milk, and olives. Cook over medium-low heat for 3 minutes so the sauce comes together.

6. 6

   Add the red snapper fillets to the skillet, cover, and cook for 6 to 8 minutes, until the fish reaches 63 °C / 145 °F at the thickest part and flakes easily.

7. 7

   Remove the fish from the skillet and flake it into medium pieces. Return it to the sauce, add the cilantro, and adjust with the remaining salt and pepper to taste. Cook 1 minute more and remove from the heat.

8. 8

   Arrange a layer of baked sweet plantains on the bottom of the baking dish. Cover with half of the coconut sofrito snapper filling and sprinkle with one-third of the white cheese. Repeat with another layer of plantains, the remaining filling, and another third of the cheese. Finish with a final layer of plantains.

9. 9

   Pour the beaten eggs evenly over the top and finish with the remaining white cheese.

10. 10

    Bake the pastelón for 20 minutes at 190 °C / 375 °F, until the cheese is golden and the center is set. Let rest for 8 minutes before slicing and serving.