1 kg of linguine fillets
1 1/2 teaspoons of salt
1/2 teaspoon of pepper
4 tablespoons of lime juice
1/4 cup of finely chopped onion
1 1/2 cups of finely chopped parsley
1/4 cup of butter or margarine
2 cups of breadcrumbs from fresh bread
wedges of lime and parsley for garnish
1 kg of linguine fillets
1 1/2 teaspoons of salt
1/2 teaspoon of pepper
4 tablespoons of lime juice
1/4 cup of finely chopped onion
1 1/2 cups of finely chopped parsley
1/4 cup of butter or margarine
2 cups of breadcrumbs from fresh bread
wedges of lime and parsley for garnish
Preheat the oven
Mix 1 teaspoon of salt, 1 pinch of pepper with 3 tablespoons of lime juice
Rub both sides of the fillets
Let it rest for 20 minutes
While this is happening, fry the parsley with the onion in 3 tablespoons of butter or margarine
Combine the breadcrumbs, remaining salt and pepper, as well as the remaining lime juice
Grease a rectangular baking dish and place half of the fish fillets at the bottom of the dish
Cover with the breadcrumb mixture and top with the remaining fish fillets
Melt the remaining butter and brush over the fish fillets
Cover and bake for about 30 minutes, removing the cover in the last 5 or 10 minutes to allow the fish to brown
Garnish with lime wedges and parsley
Serve hot
