Rinse 2 cod fillets, each weighing 400g, inside and out. Pat dry with a paper towel. Make a lateral incision and remove the spine, leaving the head and tail intact. Reserve. Melt 2 tablespoons of butter in a non-stick skillet over medium heat. Add 1/2 cup of chopped green onions, 1 minced garlic clove, and fry for a few minutes. Stir in 1 cup of chopped fresh parsley, 1/2 cup of chopped capers, and 1/4 cup of grated lemon zest. Remove from heat and stir in 2/3 cup of breadcrumbs and 1 tablespoon of chopped fresh cilantro. Mix well. Season with 1/4 cup of white wine and 2 tablespoons of freshly squeezed lime juice. Mix well. Stuff the two fish fillets with the mixture. Place them in a baking dish. Cover and bake for about 20 minutes or until the fish is cooked through. Serve 4 portions.
Rinse 2 cod fillets, each weighing 400g, inside and out. Pat dry with a paper towel. Make a lateral incision and remove the spine, leaving the head and tail intact. Reserve. Melt 2 tablespoons of butter in a non-stick skillet over medium heat. Add 1/2 cup of chopped green onions, 1 minced garlic clove, and fry for a few minutes. Stir in 1 cup of chopped fresh parsley, 1/2 cup of chopped capers, and 1/4 cup of grated lemon zest. Remove from heat and stir in 2/3 cup of breadcrumbs and 1 tablespoon of chopped fresh cilantro. Mix well. Season with 1/4 cup of white wine and 2 tablespoons of freshly squeezed lime juice. Mix well. Stuff the two fish fillets with the mixture. Place them in a baking dish. Cover and bake for about 20 minutes or until the fish is cooked through. Serve 4 portions.
