Stuffed fish
2 cups of grated sweet potato
1 1/2 cups of fresh thyme leaves, well-pressed into the pan
1 red onion, cut into small pieces
1/4 cup of lemon juice
1 tablespoon of olive oil
1/2 teaspoon of salt
1 fillet of lovebirds with skin (1.5 kg)
Salt to taste
Roasted tomato
1 tablespoon of olive oil
1/4 cup of balsamic vinegar
4 tomatoes, peeled and seeded, cut into thick slices
1/2 teaspoon of salt
To serve
2 tablespoons of olive oil
Accessories
Moderate-sized baking sheet
Aluminum foil
Stuffed fish
2 cups of grated sweet potato
1 1/2 cups of fresh thyme leaves, well-pressed into the pan
1 red onion, cut into small pieces
1/4 cup of lemon juice
1 tablespoon of olive oil
1/2 teaspoon of salt
1 fillet of lovebirds with skin (1.5 kg)
Salt to taste
Roasted tomato
1 tablespoon of olive oil
1/4 cup of balsamic vinegar
4 tomatoes, peeled and seeded, cut into thick slices
1/2 teaspoon of salt
To serve
2 tablespoons of olive oil
Accessories
Moderate-sized baking sheet
Aluminum foil
Stuffed fish
1
Squeeze the sweet potato slightly to remove excess moisture and reserve
2
Blend the thyme, onion, lemon juice, olive oil, and pepper in a food processor
Add the reserved sweet potato and mix well
3
Preheat the oven to medium temperature
Line the baking sheet with aluminum foil, leaving a small portion uncovered for the fish
Season the fish with salt and place it on the baking sheet with the skin facing down
Cover the fish with the thyme mixture
On top, arrange the remaining fillet with the skin facing up
4
Brush the fish with olive oil and cover with aluminum foil, sealing it like a package
Bake for 45 minutes or until the fish separates into flakes when pierced with a fork
Remove from the oven and reserve
Roasted tomato
In a medium-sized skillet, combine the olive oil and balsamic vinegar
Heat over low heat for five minutes
At the end, remove the tomato skin and seeds
Season with salt and add to the skillet
Allow it to cook until boiling, then remove from the heat and serve
With the fish and the sauce from the baking sheet.
