'1 fish of approximately 1.5 kg, cleaned and scaled (tuna, namorado, pescada, cambucu, robalo etc.)'
'1 clove of garlic, minced - 4 g'
'1/4 cup of butter at room temperature - 60 g'
Salt and black pepper to taste
'1/2 teaspoon dried oregano'
'1 tablespoon all-purpose flour - 3 g'
'250g large shrimp, peeled and deveined (but with the shell intact)'
'250g mushrooms, sliced'
'3 tablespoons freshly squeezed lemon juice - 45 ml'
'1/2 cup dry white wine - 120 ml'
'4 tablespoons chopped parsley - 20 g'
'1 tablespoon grated lime zest'
'1 fish of approximately 1.5 kg, cleaned and scaled (tuna, namorado, pescada, cambucu, robalo etc.)'
'1 clove of garlic, minced - 4 g'
'1/4 cup of butter at room temperature - 60 g'
Salt and black pepper to taste
'1/2 teaspoon dried oregano'
'1 tablespoon all-purpose flour - 3 g'
'250g large shrimp, peeled and deveined (but with the shell intact)'
'250g mushrooms, sliced'
'3 tablespoons freshly squeezed lemon juice - 45 ml'
'1/2 cup dry white wine - 120 ml'
'4 tablespoons chopped parsley - 20 g'
'1 tablespoon grated lime zest'
Apreheat the oven to moderate temperature (180º)
Wash and pat dry the fish inside and out
In a small bowl, mix well the garlic, butter, salt, black pepper, oregano, and flour
Place the fish on top of a large sheet of aluminum foil, folded in half (60 cm x 45 cm)
In the cavity of the fish, place 1 tablespoon of the garlic mixture, 4 shrimp, and 1/2 cup mushrooms
Douse with 1 tablespoon lemon juice and 2 tablespoons white wine
Place the remaining garlic mixture on top of the fish
Douse with the remaining lemon juice and wine
Sprinkle with parsley, lime zest, and any remaining mushrooms
Close the foil and place it on a baking sheet
Bake for about 40 minutes or until the fish is cooked through
Mop up with the juices that have formed
Serve 6 portions.
