1 tainha (or Maria-mole fish, or anchovy)
2 tablespoons of lime juice
salt and black pepper to taste
3 sprigs of fresh thyme
For the filling:
3 tablespoons of olive oil
1 medium onion finely chopped
3 tablespoons of chopped parsley
3 tablespoons of chopped green onions
500 grams of shelled and cleaned mussel meat
1 cup of pitted black olives
salt to taste
For the topping:
1 medium onion
1 medium tomato
1/4 cup of green olives
20 small potatoes
1 tainha (or Maria-mole fish, or anchovy)
2 tablespoons of lime juice
salt and black pepper to taste
3 sprigs of fresh thyme
For the filling:
3 tablespoons of olive oil
1 medium onion finely chopped
3 tablespoons of chopped parsley
3 tablespoons of chopped green onions
500 grams of shelled and cleaned mussel meat
1 cup of pitted black olives
salt to taste
For the topping:
1 medium onion
1 medium tomato
1/4 cup of green olives
20 small potatoes
Clean the tiles with a mixture of wheat flour and water, removing any debris. Reserve
Clean the fish, removing the dorsal spine
Season with lime juice, salt, black pepper, and thyme. Reserve
Prepare the filling: heat the olive oil and sauté the onion with parsley and green onions for 3 minutes
Add the mussels and cook for another 3 minutes, stirring occasionally
Combine the cornmeal and olives
Season with salt to taste
Cook, stirring constantly, until it forms a crumbly mixture
Stuff the fish
Place it on the tiles, opening facing down to prevent filling from leaking out
Put it in a moderate oven (180°C) for 30-35 minutes
While that's cooking, prepare the topping: slice the onion and tomato into thin strips
Boil the potatoes and lightly fry them
When the fish is almost done, remove it from the oven and top it with the onion, tomato, and potatoes
Put it back in the oven for 15 minutes
Serve the fish on the tiles with white rice and any leftover filling
Serves 6.
