1/4 cup of dendrite oil (60 ml)
1 medium onion (100 g)
4 tomatoes, peeled and seeded (460 g)
2 tablespoons of lime juice
2 tablespoons of chopped cilantro
2 kg of siris meat
5 slices of bread, finely crumbled
2 eggs, lightly beaten
For the filling
1/4 cup of oil (60 ml)
1 medium onion, chopped
1 kg of fish fillet (red or namorado)
1 tablespoon of lime juice
1 teaspoon of salt or to taste
1/4 cup of dendrite oil (60 ml)
1 medium onion (100 g)
4 tomatoes, peeled and seeded (460 g)
2 tablespoons of lime juice
2 tablespoons of chopped cilantro
2 kg of siris meat
5 slices of bread, finely crumbled
2 eggs, lightly beaten
For the filling
1/4 cup of oil (60 ml)
1 medium onion, chopped
1 kg of fish fillet (red or namorado)
1 tablespoon of lime juice
1 teaspoon of salt or to taste
In a medium skillet, heat the dendrite oil, onion, and tomato over low heat
Cook for 5 minutes or until the tomato is tender, stirring occasionally
Add the lime juice, cilantro, and siris meat
Stir well and cook for 3 minutes
Remove from heat, add the bread crumbs and eggs
Mix and reserve
Make the filling: heat the oil and onion in a medium skillet over low heat
Cook for 2 minutes or until the onion is softened
Add the fish fillet, lime juice, and salt
Cook for about 5 minutes or until the fish breaks apart into flakes
Preheat the oven to 200°C (hot)
In a 24cm diameter and 9cm high baking dish, spread half of the siris mixture
Cover with the fish filling, then top with the remaining siris mixture
Place in the preheated oven and bake for 40 minutes or until no more liquid is released
Remove from the oven, let it cool and unmold onto a plate
Serve warm
288 calories per slice
