6 pieces of namorado or red fish 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 breadcrumbs
FOR THE MAYONNAISE
1 egg
1/4 cup of olive oil (60 ml)
1/2 cup of liquid (120 ml)
1 tablespoon of fresh parsley, chopped
6 pieces of namorado or red fish 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 breadcrumbs
FOR THE MAYONNAISE
1 egg
1/4 cup of olive oil (60 ml)
1/2 cup of liquid (120 ml)
1 tablespoon of fresh parsley, chopped
Season the pieces with lemon juice and salt
Distribute in a 27 cm diameter refrigerator and reserve
PREPARE THE MAYONNAISE: place the egg in the blender and, with the device running, gradually add the olive oil and liquid
Transfer to a bowl and add parsley
Cover the reserved pieces with mayonnaise, sprinkle with ground breadcrumbs, and bake in a high-temperature oven for about 15 minutes
555 calories per serving
Note: For preparing the mayonnaise, remove the egg from the refrigerator half an hour before using.
