8 cleaned fish, without heads, opened along their sides (2 kg)
'1 tablespoon' of salt
'2 tablespoons' of lemon juice
'1 tablespoon' of chopped parsley
'1 tablespoon' of paprika sauce
Scallions and orange slices for garnish
For the filling
4 cups of green corn kernels
'1 onion' finely chopped
'4 cloves' of garlic, minced
2 cups of chicken broth
'1 tablespoon' of salt
'2 tablespoons' of chopped fresh parsley
'2 tablespoons' of chopped parsley
1/4 cup of olive oil for greasing
8 cleaned fish, without heads, opened along their sides (2 kg)
'1 tablespoon' of salt
'2 tablespoons' of lemon juice
'1 tablespoon' of chopped parsley
'1 tablespoon' of paprika sauce
Scallions and orange slices for garnish
For the filling
4 cups of green corn kernels
'1 onion' finely chopped
'4 cloves' of garlic, minced
2 cups of chicken broth
'1 tablespoon' of salt
'2 tablespoons' of chopped fresh parsley
'2 tablespoons' of chopped parsley
1/4 cup of olive oil for greasing
Season the inside of the fish with salt, lemon juice, parsley, and paprika sauce
Refrigerate
Prepare the filling
Process the corn quickly in a food processor
Transfer to a pan, add the onion, garlic, and chicken broth
Cook over medium heat, stirring constantly, for 15 minutes or until it releases from the bottom of the pan
Season with salt and add fresh parsley and parsley
Let cool, stuff the fish, and close them with wooden skewers (reserve some filling for garnish)
Arrange the fish in a baking dish lined with aluminum foil brushed with olive oil
Grease with olive oil and bake in a moderate oven (180°C), preheated, for 25 minutes or until the fish flakes apart when pierced with a fork
Distribute the whole fish on small platters
Spread the reserved filling around, garnish with scallions and orange slices, and serve.
