1 tainha weighing approximately 1.5 kg
2 tablespoons of lime juice
3 chopped fresh parsley leaves
1 tablespoon of salt or to taste
1 pinch of black pepper
150g of fresh bacon, cut into thin slices
For the farofa
3 tablespoons of olive oil
1 medium onion (100g), finely chopped
3 tablespoons of chopped fresh parsley
3 tablespoons of finely chopped green onions
250g of small shrimp, cleaned
1/2 cup of tapioca flour (80g)
1/4 cup of black olive (45g) pitted and finely chopped
1 tablespoon of salt or to taste
To accompany
1 kg of small potatoes (approximately 20 units), cooked and peeled
2 tablespoons of olive oil
1 medium onion (100g), cut into thin slices
1 medium tomato (120g), cut into thin slices
1/4 cup of green olive (45g) pitted, cut in half
1 tainha weighing approximately 1.5 kg
2 tablespoons of lime juice
3 chopped fresh parsley leaves
1 tablespoon of salt or to taste
1 pinch of black pepper
150g of fresh bacon, cut into thin slices
For the farofa
3 tablespoons of olive oil
1 medium onion (100g), finely chopped
3 tablespoons of chopped fresh parsley
3 tablespoons of finely chopped green onions
250g of small shrimp, cleaned
1/2 cup of tapioca flour (80g)
1/4 cup of black olive (45g) pitted and finely chopped
1 tablespoon of salt or to taste
To accompany
1 kg of small potatoes (approximately 20 units), cooked and peeled
2 tablespoons of olive oil
1 medium onion (100g), cut into thin slices
1 medium tomato (120g), cut into thin slices
1/4 cup of green olive (45g) pitted, cut in half
Open the fish along its back (step-by-step on page 61), rinse it under running water and pat dry with paper towels
Season with lime juice, parsley, salt, and pepper
Set aside
Preheat the oven to 180°C (medium)
Grease a large baking dish with olive oil and reserve
Prepare the farofa: in a medium pan, heat the olive oil over low heat and sauté the onion, parsley, and green onions until the onion is translucent (about 3 minutes)
Add the shrimp and cook for 3 minutes, stirring occasionally
Add the tapioca flour, black olive, and salt
Cook while stirring constantly
Stuff the fish with the farofa and close with toothpicks and kitchen twine (step-by-step on page 56)
Place the fish in the reserved baking dish and cover with bacon
Put it in the preheated oven for 30 minutes
Prepare the accompaniment: in a large frying pan, lightly brown the potatoes in olive oil over high heat
Set aside
Remove the baking dish from the oven, discard the bacon, remove the toothpicks and twine, and cover the fish with onion, tomato, and green olive
Arrange the potato slices around it
Put it back in the oven and bake until the fish is easily pierced with a fork (about 30 minutes)
Serve immediately
766 calories per serving
