Instructions: Lightly flour the bananas, dip in beaten egg and coat in combined breadcrumbs and coconut. Place on a buttered oven tray and dot with butter. Cook at 380F/190C until golden.

Lightly flour the fish fillets, dip in beaten egg and coat in combined breadcrumbs and coconut. Heat butter and oil in a pan and when sizzling, add the fish. Cook on each side about 2 minutes until golden brown.

Top with banana and pour over sauce.

*Sauce:
Place wine, vinegar and egg yolks in a bowl. Make a sabayon by whisking over a pan of simmering water until thick and creamy.

Gradually whisk in the soft butter, a little at a time. do not allow it to get too hot. Sauce should thick enough to coat a spoon. Finish with a squeeze of lemon juice.

Store in a warm place until required and give it a whisk every now and then. This sauce does not keep well so prepare just before using.

*Note
This sauce can separate so be careful.

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