Black scabbardfish with banana (Espada preta com banana)

1. Cut the fish fillets (any white-fleshed sea fish works instead of black scabbardfish) into portions, rub with the crushed garlic, half the lemon juice, salt and pepper, and leave for 20 minutes.

2. Beat the eggs in a shallow dish and put the flour on another plate.

3. Peel the bananas and halve them lengthways; fry in half the butter for 1-2 minutes per side until golden, then keep warm.

4. Pat the fish dry with kitchen paper, then dip in the flour and then the egg.

5. Heat the olive oil and remaining butter in a large frying pan and fry the fish for 3-4 minutes per side until nicely golden and the flesh flakes easily.

6. Serve the fish with the bananas, drizzled with the remaining lemon juice; boiled potatoes or white rice and a salad go well with it.

Tip: Black scabbardfish is Madeira's signature deep-sea fish, and the bananas grow on the island too – don't be put off by the pairing: the sweet, caramelised banana and the salty, lemony fish complement each other surprisingly well.