1 sea bass, cleaned and scaled (1.5 kg)
1 large onion (150 g), cut into pieces
5 cloves of garlic
1/4 cup freshly squeezed lime juice (60 ml)
1/2 cup water (120 ml)
1 small green pepper (100 g), cut into pieces
1 teaspoon salt
For the filling:
200 g medium-sized shrimp, cleaned and deveined
200 g squid rings
200 g mussel meat without shells
1 teaspoon salt
1/4 cup olive oil (60 ml)
For the sauce:
1/4 cup chopped coriander seeds (20 g)
1 cup coconut milk (240 ml)
1 cup water (240 ml)
2 crushed hot peppers
1/4 cup dendê oil (60 ml)
1 sea bass, cleaned and scaled (1.5 kg)
1 large onion (150 g), cut into pieces
5 cloves of garlic
1/4 cup freshly squeezed lime juice (60 ml)
1/2 cup water (120 ml)
1 small green pepper (100 g), cut into pieces
1 teaspoon salt
For the filling:
200 g medium-sized shrimp, cleaned and deveined
200 g squid rings
200 g mussel meat without shells
1 teaspoon salt
1/4 cup olive oil (60 ml)
For the sauce:
1/4 cup chopped coriander seeds (20 g)
1 cup coconut milk (240 ml)
1 cup water (240 ml)
2 crushed hot peppers
1/4 cup dendê oil (60 ml)
Preheat the oven to 400°F (200°C)
In a baking dish, use a sharp knife to cut the fish into pieces about 2 cm apart without separating them completely
Set aside
In a blender, blend the onion, garlic, lime juice, water, pepper, and salt until smooth
Brush the fish with the mixture
Set aside
Prepare the filling: In a bowl, combine the ingredients
Distribute the mixture among the fish pieces
Set aside
Prepare the sauce: In the same bowl, mix all the ingredients
Brush the fish with the mixture and cover with aluminum foil
Bake in the preheated oven, occasionally brushing with the sauce from the baking dish, until the fish separates into flakes (about 1 hour and 10 minutes)
Remove the foil, transfer the fish to a serving platter, and serve
Approximately 678 calories per serving
Note: You can substitute sea bass with badejo or robalo if preferred.
