Stuffed Fish with Spinach

Name: Stuffed Fish with Spinach
Yield: 6
Ingredients: 1 fish of 2 to 2 1/2 kg opened along the belly (Camba, Badejo etc.); salt and black pepper to taste; Lime juice from 2 limes; For the filling:; leaves from 1 bunch of spinach (reserve the stems); 5 cooked eggs; 6 tablespoons of olive oil or vegetable oil; 1 chopped onion

1
1 fish of 2 to 2 1/2 kg opened along the belly (Camba, Badejo etc.)
2
salt and black pepper to taste
3
Lime juice from 2 limes
4
For the filling:
5
leaves from 1 bunch of spinach (reserve the stems)
6
5 cooked eggs
7
6 tablespoons of olive oil or vegetable oil
8
1 chopped onion

Ingredients

1
1 fish of 2 to 2 1/2 kg opened along the belly (Camba, Badejo etc.)
2
salt and black pepper to taste
3
Lime juice from 2 limes
4
For the filling:
5
leaves from 1 bunch of spinach (reserve the stems)
6
5 cooked eggs
7
6 tablespoons of olive oil or vegetable oil
8
1 chopped onion

Directions

1
Season the fish with salt, black pepper, and lime juice. Reserve
2
Prepare the filling: Sauté the onion in olive oil or vegetable oil until it starts to brown
3
Add the spinach leaves and sauté for a few minutes, stirring constantly
4
Season with salt to taste
5
Stuff the fish with layers of spinach leaves and chopped cooked eggs
6
Tie the fish with kitchen twine
7
Place the fish in a preheated moderate oven (180°C) in a baking dish or refractory tray for 45 to 50 minutes or until cooked through
8
Serve the fish on a plate and garnish with cooked spinach stems
9
Serves 6
10
Makes 2 recipes.