1 whole fish (2 kg) cleaned and ready to be seasoned (sea bass or namorado)
Salt and black pepper to taste
3/4 cup of toasted almonds, without shells
1 cup of toasted pistachios, without shells
300g of dried tomatoes, without seeds
1 French bread slice, toasted
2 cloves of garlic, minced
1 small onion, finely chopped
2 tablespoons of chopped fresh parsley
1 tablespoon of ground cinnamon
1/2 cup of extra virgin olive oil
Accessories
Greased grill pan with olive oil
Aluminum foil
1 whole fish (2 kg) cleaned and ready to be seasoned (sea bass or namorado)
Salt and black pepper to taste
3/4 cup of toasted almonds, without shells
1 cup of toasted pistachios, without shells
300g of dried tomatoes, without seeds
1 French bread slice, toasted
2 cloves of garlic, minced
1 small onion, finely chopped
2 tablespoons of chopped fresh parsley
1 tablespoon of ground cinnamon
1/2 cup of extra virgin olive oil
Accessories
Greased grill pan with olive oil
Aluminum foil
1
Preheat the oven to 350°F (180°C)
Rinse and dry the fish well
Season with salt, pepper, and place on a greased grill pan. Reserve
2
In a food processor, grind the almonds and pistachios until coarsely chopped
Add 1/3 of the tomatoes, bread slice, garlic, onion, parsley, cinnamon, salt, black pepper, and olive oil (enough to form a thick paste)
3
Stuff the fish with 2/3 of this paste
Split the remaining tomatoes in half, stuff with the paste, and surround the fish on the grill pan
4
Brush the fish with a little olive oil, cover with aluminum foil, and bake for 30 minutes or until the meat is tender and flakes easily
Serve immediately.
