2 tablespoons of lemon juice
1 tablespoon of salt
2 fillets of namorado with skin (1.5 kg)
Filling
2 cups of water
2 cups of grated carrot
2 cups of coconut milk
2/3 cup of toasted and chopped peanut
2/3 cup of chopped cashew
4 tablespoons of oil
4 tablespoons of lemon juice
2 tablespoons of chopped cilantro
1 tablespoon of calabresa pepper
16 slices of bread without crust, cut into pieces
2 chopped onions
Accessory
Large baking sheet
To baste
Olive oil
To decorate
Cashew
Cilantro sprigs
Cooked carrot in chunks
2 tablespoons of lemon juice
1 tablespoon of salt
2 fillets of namorado with skin (1.5 kg)
Filling
2 cups of water
2 cups of grated carrot
2 cups of coconut milk
2/3 cup of toasted and chopped peanut
2/3 cup of chopped cashew
4 tablespoons of oil
4 tablespoons of lemon juice
2 tablespoons of chopped cilantro
1 tablespoon of calabresa pepper
16 slices of bread without crust, cut into pieces
2 chopped onions
Accessory
Large baking sheet
To baste
Olive oil
To decorate
Cashew
Cilantro sprigs
Cooked carrot in chunks
Fish
Season the fish with salt and lemon juice. Reserve
Filling
1
Sauté the onion in oil for five minutes or until golden brown
Add the bread, cilantro, pepper, coconut milk, lemon juice, water, cashew, peanut, and carrot
Cook, stirring, for 15 minutes or until thickened and released from the bottom of the pan
Season with salt
2
Preheat the oven to medium temperature
Line the bottom of the baking sheet with aluminum foil
Place a fillet of fish with the skin facing down and cover with part of the filling
Add another fillet on top and press gently with your hands
Brush with olive oil and cover with aluminum foil
3
Bake for 30 minutes
Remove the foil and bake for an additional 20 minutes or until the fish flakes apart when pierced with a fork
4
Transfer the fish to a platter and distribute the topping over it, including cashew, cilantro, and carrot.
