1 piece of badejo weighing 1.2 kg
Salt to taste
1/4 cup freshly squeezed lime juice
Olive oil for brushing
2 cups crumbled toast
1/4 cup melted butter
3 cloves garlic, minced
10 sprigs fresh parsley, chopped
For the sauce
20 sprigs fresh parsley
1/3 cup white wine
2 cups cherry tomatoes
Salt to taste
1 piece of badejo weighing 1.2 kg
Salt to taste
1/4 cup freshly squeezed lime juice
Olive oil for brushing
2 cups crumbled toast
1/4 cup melted butter
3 cloves garlic, minced
10 sprigs fresh parsley, chopped
For the sauce
20 sprigs fresh parsley
1/3 cup white wine
2 cups cherry tomatoes
Salt to taste
Preheat oven to 200°C (hot)
Season the fish with salt and lime juice
Make incisions on the surface of the piece and place it in a baking dish greased with olive oil
Combine the toast, butter, garlic, and parsley and spread over the fish, pressing gently with your fingers
Cover with aluminum foil and bake for 30 minutes or until the fish is tender
Prepare the sauce
Blend all ingredients (reserving some parsley and tomatoes) in a blender
Simmer at low heat for 10 minutes
Serve the fish with the sauce, garnished with reserved parsley and tomatoes.
