1 fish (or marinated anchovy, or sardine)
2 spoons of lemon juice
to taste: salt and black pepper
3 leaves of chopped parsley
For the filling:
3 spoons of olive oil
1 medium onion, well chopped
3 spoons of chopped fresh cilantro
3 spoons of chopped green scallions
500g of mussels, shelled and cleaned
1 cup of pitted black olives, chopped
to taste: salt
For the topping:
1 medium onion
1 medium tomato
1/4 cup of pitted green olives
20 small potato wedges
1 fish (or marinated anchovy, or sardine)
2 spoons of lemon juice
to taste: salt and black pepper
3 leaves of chopped parsley
For the filling:
3 spoons of olive oil
1 medium onion, well chopped
3 spoons of chopped fresh cilantro
3 spoons of chopped green scallions
500g of mussels, shelled and cleaned
1 cup of pitted black olives, chopped
to taste: salt
For the topping:
1 medium onion
1 medium tomato
1/4 cup of pitted green olives
20 small potato wedges
Prepare a fish-shaped grill by brushing it with a mixture of wheat flour and water. Reserve
Clean the fish, removing the dorsal fin
Season with lemon juice, salt, black pepper, and parsley. Reserve
Prepare the filling: heat the olive oil and sauté the onion, cilantro, and scallions over low heat 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 the mixture forms a crispy crust
Stuff the fish
Place it on the grill, opening side down, to prevent filling from leaking out
Bake 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
Cook the potato wedges and fry them lightly
When the fish is almost done, remove it from the oven and top it with the onion, tomato, and potato wedges
Return to the oven for 15 minutes
Serve the fish on a platter with white rice and any leftover filling.
