1 large fillet of badejo (1.1 kg)
1 tablespoon of salt
2 tablespoons of lime juice
1 cup of chopped green onions
2 tablespoons of chopped coriander
1/2 cup of finely chopped onion (75 g)
1 tablespoon of grated ginger
1/3 cup of coconut milk (80 ml)
2 slices of defatted bacon, finely chopped (20 g)
1 lime, cut into wedges (for garnish)
1 large fillet of badejo (1.1 kg)
1 tablespoon of salt
2 tablespoons of lime juice
1 cup of chopped green onions
2 tablespoons of chopped coriander
1/2 cup of finely chopped onion (75 g)
1 tablespoon of grated ginger
1/3 cup of coconut milk (80 ml)
2 slices of defatted bacon, finely chopped (20 g)
1 lime, cut into wedges (for garnish)
Preheat the oven to 400°F (hot)
Cut the badejo in half lengthwise to obtain two thin fillets
Season with salt and lime juice
In a refrigerated form, place one of the fillets. Reserve
In a small bowl, mix together the green onions, coriander, onion, ginger, and coconut milk
Distribute this mixture over the fillet
Cover with the other fillet and top with bacon
Cover the form with aluminum foil and bake in the preheated oven until, when you insert a fork, it flakes apart (about 35 minutes)
Discard the aluminum foil
Transfer the badejo to a serving platter, garnish with lime, and serve with the cooking sauce on the side.
