Boil the Salted Cod (1 cup) in water for 10 minutes, then drain and rinse to remove some of the salt. Shred the cod into little pieces.
In an oven-proof pan, heat the Olive Oil (2 tablespoon) on a medium flame. Add the cod, followed by the Onion (1) and Freshly Ground Black Pepper (1/8 teaspoon). Turn the heat down to low and gently cook for 2-3 minutes. After which you can then add the Yellow Bell Pepper (1/2), Red Bell Pepper (1/2), Scotch Bonnet Pepper (1/4) and cook for another 2-3 minutes.
With the heat still on low, remember to give everything a good mix, it’s time to add the Fresh Parsley (2 tablespoon), Fresh Oregano (2 sprig) and leaves of the Fresh Thyme (4 sprig). Stir and cook for another minute or so.
It’s time to add the Grape Tomatoes (5) and stir well.
Preheat your oven to 400 degrees F (200 degrees C).
Whisk the Egg (7) with the Ground Nutmeg (1/4 teaspoon) and Freshly Ground Black Pepper (1/8 teaspoon). Pour the eggs into the pan while the heat is still on low, give it a mix and then add the Medium Cheddar Cheese (3/4 cup). Using a spoon, gently work the cheese throughout the egg mixture in the pan. Cook on the stove for about 5 minutes on low heat until it sets and firm up.
Place in the oven to cook for 10 minutes while you cook the plantain.
In another pan. On a medium flame add Vegetable Oil (to taste) and fry the Plantain (2) for about 2-3 minutes on each side. As they go golden in color, remove and continue frying the rest.
Zest the Sunkist Orange (1) and add it to the Brown Sugar (1 tablespoon), mix well and set aside. After about 10 minutes in the oven, remove the pan and top it with the fried sliced plantain pieces. Top the plantain pieces with the brown sugar and orange zest mixture.
The final step is to caramelize the top, so crank the heat up in your oven to “broil” and place the pan back in for 4 minutes. Please keep an eye on things at this point as we don’t want it to burn.