1 redfish (about 2 kg)
1/2 cup of butter or margarine
2 cups of finely chopped onion (2 large onions)
1 cup of grated and finely chopped carrot
1 cup of chopped parsley
2 tablespoons of finely chopped green onion
250g of mushrooms, finely chopped
1 tablespoon of lemon juice
1 can of tomato paste (about 0.5 kg), drained and finely chopped
a small sprig of rosemary
1 teaspoon of salt
a dash of pepper
1 cup of breadcrumbs
2 tablespoons of chopped fresh thyme
salt and pepper to taste
1 redfish (about 2 kg)
1/2 cup of butter or margarine
2 cups of finely chopped onion (2 large onions)
1 cup of grated and finely chopped carrot
1 cup of chopped parsley
2 tablespoons of finely chopped green onion
250g of mushrooms, finely chopped
1 tablespoon of lemon juice
1 can of tomato paste (about 0.5 kg), drained and finely chopped
a small sprig of rosemary
1 teaspoon of salt
a dash of pepper
1 cup of breadcrumbs
2 tablespoons of chopped fresh thyme
salt and pepper to taste
For this recipe, Claudia used a redfish, the most delicious fish of all
But it's also great with cod, tilapia or namorado
Make an incision on both sides of the backbone
The cut should only be deep enough to release the backbone
Don't cut the meat beforehand
Use an avian scissors to cut off the backbone at the ends
Remove the backbone, scraping out any excess meat if necessary
Heat 2 tablespoons of butter or margarine over low heat
Add the green onion and mushrooms
Simmer with salt and pepper to taste for 10 minutes
Heat the oven very well (it should be quite hot)
Tuck in the edges or use skewers
Sprinkle with salt and pepper
Place the fish on top of the vegetables in the baking dish
Brush with 1/4 cup of melted butter or margarine
Bake for 30-35 minutes (about 16 minutes per kilogram), basting frequently with the dish's juices
Serving in the same baking dish, 6 to 8 servings.
