For the stuffing
4 slices of bacon
1/2 cup of oil (120 ml)
1 medium onion (100 g), chopped
2 cloves of garlic, minced
27 slices of pork loin (680 g) cut into cubes
1/4 cup of fresh parsley, chopped
1/2 teaspoon of dried thyme, minced
1 teaspoon of paprika or finger pepper, minced
1 teaspoon of salt or to taste
1 robalo fish (or red snapper) weighing around 2 kg
1/4 cup of lemon juice (60 ml)
2 teaspoons of salt or to taste
Oil (for serving - optional)
For the stuffing
4 slices of bacon
1/2 cup of oil (120 ml)
1 medium onion (100 g), chopped
2 cloves of garlic, minced
27 slices of pork loin (680 g) cut into cubes
1/4 cup of fresh parsley, chopped
1/2 teaspoon of dried thyme, minced
1 teaspoon of paprika or finger pepper, minced
1 teaspoon of salt or to taste
1 robalo fish (or red snapper) weighing around 2 kg
1/4 cup of lemon juice (60 ml)
2 teaspoons of salt or to taste
Oil (for serving - optional)
Prepare the stuffing: in a large skillet, fry the bacon over medium heat until golden brown
Remove and reserve
Add half the oil to the grease from the bacon in the skillet and sauté the onion and garlic until they come out golden brown
Add the pork, herbs, paprika, and salt
Simmer for 3 minutes and add the reserved bacon
Mix well, remove from heat, and reserve
Preheat the oven to 200°C (hot)
Remove the scales from the fish and cut off the head and tail
Open it up along the back, wash inside and out with running water, and pat dry with paper towels
Season with lemon juice and salt
Stuff and close with toothpicks and twine
Line a baking dish with two sheets of aluminum foil
Place the fish and drizzle with the remaining oil from the stuffing
Bake in the preheated oven until the pointy end can be easily pulled off (about 30 minutes)
Carefully remove the toothpicks and twine
If desired, brush with 1 tablespoon of oil and serve
719 calories per serving or, if served with 1 tablespoon of oil,
760 calories per serving
