For the filling:
'4 slices of bacon, chopped'
1/2 cup olive oil
1 onion, chopped
2 cloves garlic, minced
6 cups pão de fôrma, cut into cubes
1/4 cup chopped fresh parsley
1/2 teaspoon dried thyme
1 teaspoon red pepper flakes or finger-shaped paprika, minced
For the fish:
'1 robalo or vermelho of 2 kg, opened on both sides'
1/4 cup lemon juice
Salt to taste
For the filling:
'4 slices of bacon, chopped'
1/2 cup olive oil
1 onion, chopped
2 cloves garlic, minced
6 cups pão de fôrma, cut into cubes
1/4 cup chopped fresh parsley
1/2 teaspoon dried thyme
1 teaspoon red pepper flakes or finger-shaped paprika, minced
For the fish:
'1 robalo or vermelho of 2 kg, opened on both sides'
1/4 cup lemon juice
Salt to taste
Prepare the filling: fry the bacon until golden brown
Remove from the pan and reserve
Add half of the olive oil and sauté the onion and garlic until they start to caramelize
Add the pão, herbs, and red pepper flakes
Fry for 3 minutes, add the bacon, and season
Remove the scales from the fish, cut off the head and tail
With a large knife, cut along the spine on one side, then flip it over and repeat on the other side, working down to remove the spine
With the help of a meat mallet, cut away the final portion of the spine to remove it
The fish is now ready for stuffing
Season with lemon juice and salt and stuff
Cook by sewing shut with appropriate thread and needle
Lining a baking dish with double-layered aluminum foil, place the fish and cover with the remaining olive oil
Bake in a hot oven (200°C), preheated, for 30 minutes or until, when inserting a fork into the meat, it comes apart in flakes
Serve by drizzling each portion with olive oil
Serves 6 people
470 calories per serving.
