Baked tilapia with plantain and spinach

I bought this large fish in our local market for a special pre-Christmas dinner for me and Marc before we head off for a few days to stay with family.  It took an hour and half to cook in a hot oven - half of the time covered with foil - having been marinated in a jerk-type mix of spices and mild olive oil.  Served with spinach doused in lemon juice, and delicious fried plantain! 

Plantain is a real treat; I love the banana-y smell while it's frying, and the sweet/salty taste.  I pour about 1cm depth of ground nut oil, which has no strong taste, into a large, deep frying pan, heat it and then fry the plantain - sliced on a slant - for about 5 minutes on each side, with the oil bubbling away (though not too vigorously) and a spatter guard over the top.  Although I've cooked it quite a few times now, I still find it hard to regulate the temperature of the oil and sometimes it does burn - but still tastes good.