Prepare the fish as you normally do and set aside.

Dice the onion, bell pepper, and tomato; set aside.

In a skillet with hot oil, add the onion and bell pepper. When the vegetables start to soften, add the finely chopped garlic, cilantro, salt, and pepper.

After 10 minutes, add the tomato and fish bouillon (or dissolve the bouillon cube in a glass of water and add it).

Next, add the fish fillets to the skillet, check the salt, cover, and cook for about 20 minutes.

Once the fish is cooked, add the cooked plantain slices, cook for 5 more minutes, then add 1 teaspoon of tomato sauce and the rest of the chopped cilantro.

Serve with avocado slices. Enjoy!