2 cups of chopped fresh parsley with coarse leaves
1/2 cup of finely chopped onion
1/2 cup of olive oil
1 1/2 cups of water
1/2 cup of orange juice
4 tablespoons of lemon juice
1 tablespoon of grated orange zest
Salt to taste
2 cups of cooked rice (al dente)
1 cup of toasted almonds, sliced and toasted
For the fish
1 Namorado weighing 2 kg, opened from the belly
2 cups of chopped fresh parsley with coarse leaves
1/2 cup of finely chopped onion
1/2 cup of olive oil
1 1/2 cups of water
1/2 cup of orange juice
4 tablespoons of lemon juice
1 tablespoon of grated orange zest
Salt to taste
2 cups of cooked rice (al dente)
1 cup of toasted almonds, sliced and toasted
For the fish
1 Namorado weighing 2 kg, opened from the belly
Sauté the parsley and onion in olive oil until softened
Add the water, juices, orange zest, and salt
Simmer for 2 minutes
Join the rice, mix well, and cook until tender
Cover, remove from heat, and let rest for 5 minutes
Add the almonds and mix. Reserve
Clean the fish and pat dry with paper towels
Season with salt
Place part of the filling inside the fish
Reserve the remaining filling
Close the opening with toothpicks
Brush the fish with olive oil and place in a greased baking dish
Bake at medium heat (180°C) for 1 hour, or until the flesh flakes easily
Remove toothpicks
Moisten the remaining filling and place around the fish in a serving platter
Serve hot
