Lovebirds with Rice and Meringue

Name: Lovebirds with Rice and Meringue
Yield: 8
Ingredients: For the filling; 1/4 cup of olive oil (60 ml); 2 cups of chopped parsley and leaves of salt 240 g) coarsely chopped; 1 small onion (70 g), finely chopped; 1/2 cup of water (120 ml); 1/2 cup of orange juice (120 ml); 4 tablespoons of lemon juice; 1 tablespoon of grated orange peel; 1 teaspoon of salt or to taste; 2 cups of cooked rice al dente (340 g); 1 cup of toasted meringue without skin (150 g), cut into shreds; 1 lovebird weighing around 2 kg; 2 teaspoons of salt or to taste

1
For the filling
2
1/4 cup of olive oil (60 ml)
3
2 cups of chopped parsley and leaves of salt 240 g) coarsely chopped
4
1 small onion (70 g), finely chopped
5
1/2 cup of water (120 ml)
6
1/2 cup of orange juice (120 ml)
7
4 tablespoons of lemon juice
8
1 tablespoon of grated orange peel
9
1 teaspoon of salt or to taste
10
2 cups of cooked rice al dente (340 g)
11
1 cup of toasted meringue without skin (150 g), cut into shreds
12
1 lovebird weighing around 2 kg
13
2 teaspoons of salt or to taste

Ingredients

1
For the filling
2
1/4 cup of olive oil (60 ml)
3
2 cups of chopped parsley and leaves of salt 240 g) coarsely chopped
4
1 small onion (70 g), finely chopped
5
1/2 cup of water (120 ml)
6
1/2 cup of orange juice (120 ml)
7
4 tablespoons of lemon juice
8
1 tablespoon of grated orange peel
9
1 teaspoon of salt or to taste
10
2 cups of cooked rice al dente (340 g)
11
1 cup of toasted meringue without skin (150 g), cut into shreds
12
1 lovebird weighing around 2 kg
13
2 teaspoons of salt or to taste

Directions

1
Prepare the filling: in a large saucepan, heat the olive oil and sauté the parsley, leaves of salt, and onion over high heat, stirring constantly until they are soft
2
Add the water, juices, grated orange peel, and salt
3
Bring to a boil for 2 minutes
4
Simmer, stirring occasionally, until the liquid has reduced and the rice is tender
5
Remove from heat, cover, and let stand for 5 minutes
6
Add the toasted meringue and stir in. Reserve
7
Preheat the oven to 180°C (medium)
8
Grease a large baking dish with olive oil and reserve
9
Open the fish along its backbone (step-by-step on the next page) and wash it under cold running water inside and out
10
Pat dry with paper towels and season with salt
11
Fill with some of the rice mixture (reserve the rest), without leaving the fish too stuffed, and close the opening with toothpicks and twine (step-by-step on page 56)
12
Brush with olive oil and place in the reserved baking dish
13
Bake in the preheated oven until, when you insert a fork into the fish, it easily parts (around 1 hour)
14
Remove the toothpicks and twine and transfer to a serving plate
15
Serve with the remaining rice filling distributed around the fish
16
The total calories per serving is approximately 380.