For the stuffing
"4 slices of crispy bacon, finely chopped"
"1/2 cup of olive oil"
"1/2 cup of finely chopped onion"
"2 cloves of garlic, minced"
"6 cups of cubed pork loin"
"1/4 cup of chopped parsley"
"1/2 teaspoon of dried thyme"
"1 teaspoon of red pepper flakes"
"For the fish
"1 robalo or vermeho fish, 2 kg, gutted and opened along its back"
"1/4 cup of lemon juice"
"Salt to taste"
For the stuffing
"4 slices of crispy bacon, finely chopped"
"1/2 cup of olive oil"
"1/2 cup of finely chopped onion"
"2 cloves of garlic, minced"
"6 cups of cubed pork loin"
"1/4 cup of chopped parsley"
"1/2 teaspoon of dried thyme"
"1 teaspoon of red pepper flakes"
"For the fish
"1 robalo or vermeho fish, 2 kg, gutted and opened along its back"
"1/4 cup of lemon juice"
"Salt to taste"
Prepare the stuffing: fry the bacon until golden brown
Remove from the pan and reserve
Add half the olive oil and sauté the onion and garlic until they start to brown
Add the pork, herbs, and red pepper flakes
Fry for 3 minutes, then add the bacon and season
Prepare the fish: remove any scales, cut off the head and tail
Cut along both sides of the backbone with a large knife, starting from one end and working your way down to the other
Use a meat mallet to remove the bone from the rear of the fish
The fish is now ready to be stuffed
Season with lemon juice and salt, then stuff it
Secure with thread or toothpicks
Place in a baking dish lined with aluminum foil, drizzle with the remaining olive oil
Bake in a preheated oven at 200°C for 30 minutes or until the fish flakes apart easily
Serve by drizzling each piece with olive oil.
