1 snook of about 1 1/2 kg
dry white wine
200 g of seedless tomato, chopped
200 g of onion rings
1 green pepper in strips
3 tablespoons of soy sauce (shoyo)
1 snook of about 1 1/2 kg
dry white wine
200 g of seedless tomato, chopped
200 g of onion rings
1 green pepper in strips
3 tablespoons of soy sauce (shoyo)
Brush the fish with soy sauce and white wine
Place it in a greased baking dish and put it in the oven, covered with aluminum foil
Baste it occasionally with the proper sauce
After 15 minutes, remove the foil and top the fish with chopped parsley and chives
Put it back in the oven to toast
Remove from the oven and fill with this farofa: caramelize 2 bananas slices in 1 tablespoon of butter
Mix together 2 cups of cassava flour, season with salt to taste, mix well
Fill the fish and prepare the sauce: mix 100 g of melted butter with 6 tablespoons of capers (use only the rinsed and unsalted ones)
Gently heat the sauce and pour it over the fish.
