1 fish of 2 kg: namorado, badejo or tainha, cleaned and boneless
4 slices of smoked bacon
For the stuffing
4 tablespoons of butter or margarine
2 tablespoons of olive oil
1/2 cup finely chopped onion
2 cups of breadcrumbs
1 cup of cooked prosciutto, crumbled
1/4 cup finely chopped pickle relish
salt and black pepper to taste
1 fish of 2 kg: namorado, badejo or tainha, cleaned and boneless
4 slices of smoked bacon
For the stuffing
4 tablespoons of butter or margarine
2 tablespoons of olive oil
1/2 cup finely chopped onion
2 cups of breadcrumbs
1 cup of cooked prosciutto, crumbled
1/4 cup finely chopped pickle relish
salt and black pepper to taste
Prepare the stuffing: combine butter and olive oil in a skillet
Heat it up and sauté until softened
Add the onion and cook until translucent
Add the remaining ingredients and mix well
If the stuffing is too dry, add a little red wine or madeira
Stuff the fish and place it in an untuned refractory dish
Cover with smoked bacon and bake at moderate temperature (170°C)
Bake for 30 to 40 minutes until cooked through
Serve with boiled potatoes or mashed potatoes
Good for 4 to 6 servings.
