Grilled Fish with Almond Filling

Name: Grilled Fish with Almond Filling
Yield: 6
Ingredients: '1/2 cup plus 2 tablespoons of butter'; 4 tablespoons of finely chopped onion; 3 cups of bread crumb; 1/2 cup of chopped parsley; 1/2 cup of finely chopped green pepper; 2 tablespoons of chopped fresh dill; 3 eggs, lightly beaten; salt to taste; black pepper to taste; 02 tablespoons of grated lemon zest; 1/2 cup of toasted almonds, chopped; 1 Snapper, Redfish or Badejo of 3-3.5 kg, washed and dried

1
'1/2 cup plus 2 tablespoons of butter'
2
4 tablespoons of finely chopped onion
3
3 cups of bread crumb
4
1/2 cup of chopped parsley
5
1/2 cup of finely chopped green pepper
6
2 tablespoons of chopped fresh dill
7
3 eggs, lightly beaten
8
salt to taste
9
black pepper to taste
10
02 tablespoons of grated lemon zest
11
1/2 cup of toasted almonds, chopped
12
1 Snapper, Redfish or Badejo of 3-3.5 kg, washed and dried

Ingredients

1
'1/2 cup plus 2 tablespoons of butter'
2
4 tablespoons of finely chopped onion
3
3 cups of bread crumb
4
1/2 cup of chopped parsley
5
1/2 cup of finely chopped green pepper
6
2 tablespoons of chopped fresh dill
7
3 eggs, lightly beaten
8
salt to taste
9
black pepper to taste
10
02 tablespoons of grated lemon zest
11
1/2 cup of toasted almonds, chopped
12
1 Snapper, Redfish or Badejo of 3-3.5 kg, washed and dried

Directions

1
Preheat the oven to 200°F (hot)
2
Melt 2 tablespoons of butter and fry the onion until it's translucent but not golden brown
3
Add the bread crumb, parsley, green pepper, dill, eggs, salt, black pepper, lemon zest, and almonds
4
Mix well
5
Use this mixture to fill the fish and sew it shut so the filling doesn't come out
6
Melt 1/2 cup of butter
7
Place aluminum foil in a refractory dish, and put some of that melted butter on the foil
8
Then place the fish in the baking dish and sprinkle with salt and black pepper
9
Bake the fish, basting it occasionally with the melted butter
10
After that, remove the skin before serving
11
Serve in 6 large portions.