Stuffed Carp à Carmen

Name: Stuffed Carp à Carmen
Yield: 6
Ingredients: 1 carp of 1 kg; Filling:; 1 medium onion, finely chopped (90 g); 2 tablespoons of green pepper, finely chopped; 2 tablespoons of parsley, finely chopped; 1 cup of cassava flour; Sufficient water to moisten; Salt and black pepper to taste; 1 tablespoon of melted butter or margarine for brushing the fish; lettuce leaves for garnishing

1
1 carp of 1 kg
2
Filling:
3
1 medium onion, finely chopped (90 g)
4
2 tablespoons of green pepper, finely chopped
5
2 tablespoons of parsley, finely chopped
6
1 cup of cassava flour
7
Sufficient water to moisten
8
Salt and black pepper to taste
9
1 tablespoon of melted butter or margarine for brushing the fish
10
lettuce leaves for garnishing

Ingredients

1
1 carp of 1 kg
2
Filling:
3
1 medium onion, finely chopped (90 g)
4
2 tablespoons of green pepper, finely chopped
5
2 tablespoons of parsley, finely chopped
6
1 cup of cassava flour
7
Sufficient water to moisten
8
Salt and black pepper to taste
9
1 tablespoon of melted butter or margarine for brushing the fish
10
lettuce leaves for garnishing

Directions

1
Wash and dry the fish and rub salt inside and out
2
Mix all filling ingredients and stuff the fish, brush with melted butter or margarine and wrap in aluminum foil, pressing well
3
Place in a baking dish and bake in a preheated hot oven (200°C) for about 30 minutes
4
Do not open for 6 times.

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