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 fresh parsley
2 1/2 teaspoons of salt
700g of spinach leaves (2 large handfuls)
10 slices of bread without crust
3 lemons
1 large onion, finely chopped
1 boyfriend (2.5 kg) 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 fresh parsley
2 1/2 teaspoons of salt
700g of spinach leaves (2 large handfuls)
10 slices of bread without crust
3 lemons
1 large onion, finely chopped
1 boyfriend (2.5 kg) opened and cleaned
Accessories
12 toothpicks
Large baking sheet
Aluminum foil
1
Marinate the fish with lemon juice and 2 tablespoons of salt
2
In a skillet, sauté the onion in olive oil until it starts to brown
Add the bread and mix well to absorb the marinade
3
Remove from heat and blend everything in a processor
4
Take out of processor and add salsa, thyme, pecans, and red pepper flakes
5
Place the mixture inside the fish and sew it shut along the sides
6
Line a baking sheet with aluminum foil and place the fish on top, belly side down
Pour coconut milk over the top
7
Cover with aluminum foil and bake for 45 minutes or until the fish flakes apart when pierced with a fork
8
Remove from oven and spread tempered spinach leaves seasoned with salt on top of the fish
Cover with aluminum foil again and bake for another 15 minutes
The spinach will be crispy and retain its color.
