Bahian moqueca with shrimp and banana farofa

Season the sea bass with salt and pepper, seal in a skillet and set aside.
Put some palm oil in a clay pot, and make a layer with a little garlic and onion, then add the tomato, and the peppers without skin and without seed. Place the sealed sea bass and cover with another layer with tomato, onion and pepper. Also add chives and cilantro.
Drizzle with coconut milk and cook until the fish is tender.
Seal the shrimp in a frying pan with a drizzle of olive oil, place over the finished moqueca and serve with white rice and plantain farofa.

Banana crumbs:
Place the butter in a frying pan and sauté the garlic until golden, then add the flour and stir well. Add the banana cut into small cubes.
Turn off the heat, add the parsley and serve next to the moqueca.