For the filling
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 pão de fôrma (680 g) cut into cubes
1/4 cup of chopped parsley
1/2 teaspoon of fresh thyme, minced
1 teaspoon of paprika or finger pepper, minced
1 teaspoon of salt or to taste
1 cod (or red fish) with approximately 2 kg
1/4 cup of lemon juice (60 ml)
2 teaspoons of salt or to taste
Oil (for serving - optional)
For the filling
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 pão de fôrma (680 g) cut into cubes
1/4 cup of chopped parsley
1/2 teaspoon of fresh thyme, minced
1 teaspoon of paprika or finger pepper, minced
1 teaspoon of salt or to taste
1 cod (or red fish) with approximately 2 kg
1/4 cup of lemon juice (60 ml)
2 teaspoons of salt or to taste
Oil (for serving - optional)
Prepare the filling: in a large skillet, fry the bacon over medium heat until golden brown
Remove and reserve
Add half the oil to the bacon fat in the skillet and sauté the onion and garlic until they start to brown
Add the potatoes, 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 sides, wash inside and out with running water, and pat dry with paper towels
Season it with lemon juice and salt and fill it
Close with toothpicks and twine
Line a baking dish with two sheets of aluminum foil
Place the fish and brush it with the remaining oil from the filling
Bake in the preheated oven until, when you spear the fish with a fork, it easily separates (approximately 30 minutes)
Remove carefully the toothpicks and twine
If desired, drizzle the fish with 1 tablespoon of oil and serve
719 calories per serving or, if served with 1 tablespoon of oil,
760 calories per serving
