6 fillets of Namorado or Redfish with 2 cm thickness each (1.5 kg)
2 tablespoons of lemon juice
1/2 teaspoon of salt or to taste
1/2 cup of toasted and ground peanuts
FOR THE AIOLI
1 egg
1/4 cup of olive oil (60 ml)
1/2 cup of egg yolk (120 ml)
1 tablespoon of fresh parsley, chopped
6 fillets of Namorado or Redfish with 2 cm thickness each (1.5 kg)
2 tablespoons of lemon juice
1/2 teaspoon of salt or to taste
1/2 cup of toasted and ground peanuts
FOR THE AIOLI
1 egg
1/4 cup of olive oil (60 ml)
1/2 cup of egg yolk (120 ml)
1 tablespoon of fresh parsley, chopped
Season the fillets with lemon juice and salt
Distribute in a 27 cm diameter refrigerator and reserve
PREPARE THE AIOLI: place the egg in a blender and, with the device running, add the olive oil and egg yolk in a thin stream
Transfer to a bowl and combine with parsley
Cover the reserved fillets with the aioli, sprinkle with ground peanuts and bake in a high oven for about 15 minutes
555 calories per serving
Note: For the aioli preparation, remove the egg from the refrigerator half an hour before using.
