'1 snapper or namorado (or other fish for baking 0.5 kg )'
'1/3 cup of butter'
'1 tablespoon of wheat flour'
'salt and pepper to taste'
'2 tablespoons of lime juice'
'2 tablespoons of melted butter'
For the stuffing:
'1/3 cup of cold water'
'1 1/2 cups of cracker crumbs and salt, processed in a blender'
'3 tablespoons of melted butter or margarine'
'1 tablespoon of lime juice'
'1 egg, beaten'
'1/2 cup of chopped fresh parsley'
'1/2 cup of chopped fresh cilantro'
'1/4 cup of finely chopped onion'
'1 snapper or namorado (or other fish for baking 0.5 kg )'
'1/3 cup of butter'
'1 tablespoon of wheat flour'
'salt and pepper to taste'
'2 tablespoons of lime juice'
'2 tablespoons of melted butter'
For the stuffing:
'1/3 cup of cold water'
'1 1/2 cups of cracker crumbs and salt, processed in a blender'
'3 tablespoons of melted butter or margarine'
'1 tablespoon of lime juice'
'1 egg, beaten'
'1/2 cup of chopped fresh parsley'
'1/2 cup of chopped fresh cilantro'
'1/4 cup of finely chopped onion'
'Rinse the fish well and pat it dry on both sides
Beta 1/3 cup of butter until it becomes creamy
Add wheat flour, salt, pepper, and lime juice
Mix well
Spread this mixture evenly over the fish, inside and out
Place the fish in a baking dish, cover it with foil, and refrigerate for 30 minutes
Prepare the stuffing: soak cracker crumbs with cold water
Add all other ingredients and mix well
Stuff the fish and secure the opening with toothpicks to prevent the filling from escaping
Melt 2 tablespoons of butter with 1/4 cup of hot water
Brush this mixture over the fish every 20 minutes for 1 hour and 30 minutes, without covering
After 6 bakes, serve.
