2 cups of coconut milk
1/2 cup of olive oil
1/2 cup of toasted and chopped pecans
1/4 cup of red pepper flakes
3 tablespoons of chopped cilantro
2 tablespoons of grated ginger
21/2 teaspoons of salt
700g of fresh spinach leaves (2 large handfuls)
10 slices of bread without crust
3 lemons
1 large onion, finely chopped
1 lover's fish fillet, 2.5kg, opened and cleaned
Accessories: 12 toothpicks
Large baking sheet
Aluminum foil
2 cups of coconut milk
1/2 cup of olive oil
1/2 cup of toasted and chopped pecans
1/4 cup of red pepper flakes
3 tablespoons of chopped cilantro
2 tablespoons of grated ginger
21/2 teaspoons of salt
700g of fresh spinach leaves (2 large handfuls)
10 slices of bread without crust
3 lemons
1 large onion, finely chopped
1 lover's fish fillet, 2.5kg, opened and cleaned
Accessories: 12 toothpicks
Large baking sheet
Aluminum foil
Marinate the fish with lemon juice and 2 tablespoons of salt
In a frying pan, sauté the onion in olive oil until it starts to caramelize
Add the bread and mix well to absorb the flavors
Remove from heat and blend everything in a food processor
Take out of the processor and add cilantro, ginger, pecans, and red pepper flakes
Place the mixture inside the fish and sew it shut along the sides
Line the baking sheet with aluminum foil and place the fish on top with its belly facing down
Pour the coconut milk over the top
Cover with aluminum foil and bake for 45 minutes or until a fork inserted into the meat comes out easy
Remove from oven and spread the tempered spinach leaves with salt over the fish
Cover with aluminum foil and bake for another 15 minutes
The spinach will be crispy and retain its color.
